Posted by Dave Arnold At home I have an old Garland 6 burner stove with salamander that I picked up at a restaurant auction for a couple hundred bucks in 2001. It never got hot enough to do pizza the way I wanted. In runaway mode it only got to 600°F or so. I knew […]
Posted by Dave Arnold “Molecular Gastronomy†is a term promoted far and wide by a French guy named Hervé This. He is, to say the least, a controversial figure in the world where science meets cooking. The press has latched onto the term, and it is currently in wide usage. People mainly use the term […]
Last Sunday we had a skåling party here at the school. Post and photos next week. This week we have: A blogger: A television producer: Some chefs: And, to analyze their skåls:
Posted by Dave Arnold Chadzilla had a good question about enzyme clarification: What is it? Many fruit juices, like apple and cucumber juice, are cloudy because of particles stabilized by pectin. You can use enzymes, like pectin lyase, to break down those pectins. We use a brand called Pectinex Smash by Novozymes. Simply add 1-2 […]
Posted by Dave Arnold At the FCI we constantly hammer home that technology isn’t only for cutting-edge food. New techniques are just as helpful with old-style comfort food. My wife wanted eggplant parm for Mother’s Day. Eggplant is notorious for becoming greasy. It is a sponge. I used our vacuum machine to make it better. […]
