Posted by Dave Arnold Danger! Don’t do this at home! Really, don’t do this at home. We are working on a pressure cooking primer right now. In the process, an old demo came to mind and I thought I’d post on it. I wanted to cause Maillard reactions in a wet cooking environment. Maillard reactions, which […]
Posted by Dave Arnold Well, The FCI hosted a movie premiere party last night for the new documentary “Food, Inc.” The students cooked for the glitterati. It was a great success. Of course, we had to skÃ¥l these guys. We will post more on Friday, but for now we’ll leave it at this: I spent a […]
Posted by Dave Arnold Purpose: Clarify difficult-to-clarify lime juice Techniques Used: Gel clarification, centrifuging The holy grail of clarification is lime juice. Lime juice doesn’t last long enough to gel clarify, can’t be heated enough for traditional clarification, doesn’t filter well, and takes 48,000 g’s to spin in a centrifuge. In short, it’s a clarification […]
Posted by Dave Arnold Tomorrow the school is hosting a premiere party for the movie Food, Inc. The movie rightly comes out against the factory food system here in the U.S. Our dependence on monoculture corn is called out in particular. I thought it would be hilarious to serve some fancy-dan corn syrup at the […]
Today we are posting our first ever mortal enemy skÃ¥l smackdown. Our friend Dave Chang is well known for having beef with certain individuals. Here is Chang and his public enemy number one, the blogger Josh Ozersky. To go with the hate we are posting some love. Here are the significant others of the Cooking […]
