Blog

June 21, 2016

Smoke & Mirrors

The smoking of meat, originally linked to basest survival, conjures up feelings of hearth and home, or perhaps the image of an experienced pitmaster tending a live fire for hours. Pioneered as a method for meat preservation, it had the added benefit of imparting tremendous flavor and improved texture. But what was formerly done for…

December 24, 2015

Please Provide Some Clarity

Creating the perfect consommé is a rite of passage for every culinary student, The simple broth, fortified with flavor but still clear enough to read a dime at the bottom of the pot, is the pinnacle of classic French cuisine. This process is seen as a sign of purity and extravagance, taking a lot of…

December 10, 2015

Under Pressure. Grandma’s Pressure Cooker in the Modern World

Historically, pressure cookers were utilized as the means to create canned products that could safely last on the pantry shelf. Even though somewhat easy to use, the unit was intimidating due to the pressure gauge, relief valve and clamps resembling a bomb more than a cooktop device. Now they’re seen as old-fashioned and collect dust…

December 3, 2015

Are you REALLY in a Pickle?!

Fermenting pickles is one of the oldest methods of preserving foods, one that develops complex flavors and new textures, a refreshing contrast to the bland, textureless profiles of some more modern techniques. Though it takes advantage of complex biochemical reactions, the process is very simple, and is open to new innovation. Sandor Katz, author of…

November 24, 2015

Brine, Not Marinade

There is active discussion in the culinary world in regard to whether meat should be brined or marinated. But let’s take a look at why brining is pure magic and my preferred method: Brining—soaking in a saline solution before cooking—helps meat retain moisture throughout the cooking process. Muscle tissue cells (the meat) contain more salt…

November 5, 2015

The Modern Formulator

Welcome to our Blog! Dominique Ansel has said, “Innovation may seem like magic, but the real triumph is the work behind the scenes.” This blog will explore and showcase that work. However, be ready for the occasional magic trick! We are all members of the complex culinary community looking for ways to learn, have fun, and…