Entries Tagged as 'Uncategorized'
The Searzall: Now On Kickstarter
November 29th, 2013 · 5 Comments · Uncategorized
by Paul Adams You’ve been waiting for months for the Searzall hand-held power broiler. Here it is! Contribute on Kickstarter today!
Tags:searzall
Recipe Quest: Shear-Thickening Starch Noodles
April 29th, 2013 · 17 Comments · Uncategorized
by Paul Adams Last week, the landlord of this blog spotted an intriguing video online of a man in China making noodles. Look at that. The guy’s got a big bowl of white non-Newtonian goo. When he smacks it or squeezes it, it’s as firm as clay, but when he leaves it alone, it’s fluid […]
Tags:glass noodles·japchae·noodles
Patent Pending: the Searzall
March 17th, 2013 · 91 Comments · Uncategorized
by Paul Adams [UPDATE: Now on Kickstarter!] Finishing a dish by convecting the hell out of it with a blowtorch is so primally satisfying — thousands of degrees, high-velocity open flame, instant gratification as the food transforms in seconds before your eyes. Raw power! But, apart from the thrill, a torch is kind of limited […]
Tags:flame·inventions·propane·searing·torch
Spin Cycle: Homestyle Centrifuge
August 19th, 2012 · 7 Comments · Uncategorized
by Dave Arnold Good news! I’ve found a home friendly centrifuge, the Champion E-33 from Ample Scientific. Dunno why you’d want a centrifuge? See my posts here, here, here, and here; or read Modernist Cuisine. The Good: It costs a shade more than $150 brand-new and is available on amazon.com ,shipped free with a prime […]
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How to become a Seafood Anesthesiologist and Kill your 4th of July Lobster
July 4th, 2012 · 9 Comments · Uncategorized
By Dave Arnold Years ago, when I first learned that knocking fish out could improve their taste, the scientist who sent me my first batch of Aqui-S brand anesthetic told me to try it on lobsters. “Makes ‘em taste better,” she said, and she was right. Over the years, Nils and I performed many side […]
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The Practical Philosophy of Fish-Killing and The Ike-Jime Man
June 26th, 2012 · 17 Comments · ike jime, Uncategorized
by Dave Arnold Ike-Jime is Japanese fish killing technique. In general, Japanese technique is the most advanced in the world, although Australia and New Zealand are pioneering fish anesthetics that advance fish killing even more. Two reasons to care about how your fish are killed: proper technique insures the best quality fish, and is the […]
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Cooking Issues Goes to Tsukiji
June 15th, 2012 · 17 Comments · Uncategorized
by Dave Arnold Tsukiji is the largest and most important of Tokyo’s wholesale markets. Unlike any other market I’ve visited, the selling at Tukiji is organized into auctions between large wholesalers and middlemen. These middlemen are still wholesalers in the US sense, and they resell their goods to smaller markets, restaurants, and consumers. You […]
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Tokyo Tales: $300 of sushi in 30 minutes
June 8th, 2012 · 17 Comments · Uncategorized
By Dave Arnold The Park Hyatt Hotel in Tokyo asked me to come over and make Booker and Dax style cocktails at their New York Bar. Nastassia and I made drinks and taught techniques for four nights, overlooking the city from the 52nd floor. If they ever offer to fly you over and set you […]
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I Was Away
June 8th, 2012 · 26 Comments · Uncategorized
But now I’m back. by Dave Arnold Sorry for the 7 month pause. Excuses are lame, but I’ve been swamped with opening a bar, starting a business, writing a cocktail book… I’m starting fresh. I’m proud of this site and my (overly lengthy) posts to date but — so that I can once again send […]
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