by Dave Arnold I consider myself a fry-expert, and I believe almost anything can be fried to good or great effect. I deep fry steak, bacon, bones for stock, as well as the obvious stuff – like French fries. A fry-cook can be judged by their fries. At the FCI we make really good ones– […]
by Dave Arnold: I believe in building your taste memory. A good taste memory makes you a better cook and a better eater. One of my favorite techniques is to try a zillion varieties of something all at once – to quickly see the whole range of possibilities. A couple years ago Harold McGee and […]
We love our readers. You are a smart bunch of folks, and we want to know what’s on your mind –so we’re launching Cooking Issues Forums. Some of the most enlightening information on our blog has come from reader comments. Unfortunately, we have to approve each comment before it goes up, and the subject matter […]
posted by Dave Arnold For part one of the primer, an introduction to low-temperature cooking and sous vide –including some funky charts– see here. I got a bit long winded again. I intended to have Part II of this primer cover all forms of packing and preparing for low temperature cooking.  It was getting way too long – so here’s […]
posted by Dave Arnold A few years ago, a number of chefs got a hold of Peelzym, an enzyme that can dissolve the white part of citrus (the albedo) while leaving the fruit segments and the colored part of the peel (flavedo) intact. It can be used to automatically peel and supreme any citrus fruit […]
