by Dave Arnold You need to grind a small amount of spices and your mortar and pestle isn’t handy. You don’t want to clean out your pepper-mill. What are you going to do? Those damn coffee/spice grinders do a crappy job on small quantities. The spices just sit there under the blades. You have to […]
by Dave Arnold Hello all. I just got back from Tales of the Cocktail, the cocktail world’s booze-soaked yearly festival in New Orleans. I will post about the seminar I was in, The Science of Stirring, very soon. In the mean time, if you want to learn some techno-cocktail techniques, Nils and I are doing […]
by Dave Arnold Lime Juice and Simple Agar Clarification. It has been a year since quick agar clarification changed my life.  I was looking for a way to clarify lime juice without the help of a $15,000 rotary evaporator or a $20,000 centrifuge.  Even if you have the equipment, these techniques produce only small quantities. […]
Cooking Issues will be live tomorrow at 12pm EST on the Heritage Radio Network and special guest Harold McGee will be joining us via California. We’re rolling him out of bed pretty early so please make him feel welcome and call in with your questions at 718-497-2128. It’s a great chance for those of you who aren’t […]
This week’s Cooking Issues radio show will be streaming live on the Heritage Radio Network tomorrow (Tuesday) from 12pm-12:45pm EST, so remember to call in with your questions at 718-497-2128. It makes us happy to hear your voices. If you can’t make a call, email questions to Nastassia at nlopez@frenchculinary.com and we’ll answer them in the […]
