Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

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The Searzall: Now On Kickstarter

November 29th, 2013 · 5 Comments · Uncategorized

by Paul Adams You’ve been waiting for months for the Searzall hand-held power broiler. Here it is! Contribute on Kickstarter today!

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New Technique: Pressure Pickle and the Cucumber Martini

August 3rd, 2013 · Comments Off on New Technique: Pressure Pickle and the Cucumber Martini · cocktails, vacuum infusion

by Dave Arnold If you have a chamber vacuum sealer, you can use the vacuum to do a kind of rapid pickling, forcing a liquid (such as gin) into a solid (such as cucumber). If you don’t have a chamber vacuum sealer, that’s been a hard trick to pull off. I use an ISI whipper […]

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Recipe Quest: Shear-Thickening Starch Noodles

April 29th, 2013 · 17 Comments · Uncategorized

by Paul Adams Last week, the landlord of this blog spotted an intriguing video online of a man in China making noodles. Look at that. The guy’s got a big bowl of white non-Newtonian goo. When he smacks it or squeezes it, it’s as firm as clay, but when he leaves it alone, it’s fluid […]

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Patent Pending: the Searzall

March 17th, 2013 · 91 Comments · Uncategorized

by Paul Adams [UPDATE: Now on Kickstarter!] Finishing a dish by convecting the hell out of it with a blowtorch is so primally satisfying — thousands of degrees, high-velocity open flame, instant gratification as the food transforms in seconds before your eyes. Raw power! But, apart from the thrill, a torch is kind of limited […]

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Drinking With Dave: The Bangkok Daiquiri

February 27th, 2013 · 10 Comments · liquid nitrogen

by Paul Adams Welcome back to Cooking Issues. It’s been a while. The blog here got a little bit snowed under with male-enhancement spam while the staff’s attention was on other things, but I volunteered to come shovel it out–I spend my days at Popular Science–and now posting shall resume! What’s Dave been busy with? […]

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