by Dave Arnold This, then, is the second part of the mega cocktail science post. For the science of ice, temperature and dilution, see Part 1. Here I’ll deal with proper temperature, proper dilution, and the different qualities of shaken and stirred drinks. I will also talk about good batching techniques, and then you’ll get, […]
by Dave Arnold. At this year’s Tales of the Cocktail, Eben Klemm, beverage director for BR Guests restaurants and the author of The Cocktail Primer: All You Need to Know to Make the Perfect Drink; Thomas Waugh, bartender extraordinaire at Death & Co; and I did a seminar called The Science of Stirring –a follow-up […]
by Dave Arnold Czimer’s Meats, outside of Chicago, specializes in hard to find meats. We ordered up some beaver, yak, a whole raccoon, some bear, and a lion steak. Lion? It is illegal in the US to sell wild hunted game, so how does Czimer’s get these meats? Some of Czimer’s meats, like Yak, are […]
By Dave Arnold You can infuse flavors into liquor (and water based things, too) almost instantly with nothing more than an iSi Cream Whipper . You can use seeds, herbs, spiced, fruits, cocoa nibs, etc. Here’s how: Put room-temperature booze into the cream whipper. Add herbs, seeds, whatever. Close the whipper and charge it with […]
by Dave Arnold and Nils Noren From Dave: Michael Batterberry was a giant in the food world for over forty years. Long before we Americans were interested in what chefs were up to, Michael dedicated himself to improving the stature of that profession here. Along with his wife Ariane, he founded Food and Wine Magazine, […]
