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 […]
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 […]
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 […]
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 […]
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 […]
