posted by Dave Arnold We’ve been working hard over the past four years to make the best possible hooch. I thought we were doing a top-notch job, but yesterday I discovered I was wrong. That’s because yesterday we split a distillation run into 27 distinct parts based on volatility, nosed and tasted them all, and […]
by Dave Arnold Strap yourself in and get ready to keep track of many tastings. For some French Fry background, see the previous post FF Supremacy Part 1. We use a blanch-dry-fry-fry technique; this post investigates the ins and outs of pre-blanching, blanching, and drying. Spoiler alert: here’s the final answer … Soak the cut […]
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 […]
