by Dave Arnold, with Nastassia Lopez Our favorite new centrifuge application is making nut milks. Recently, a pastry student complained that her almond milk was too grainy. She wanted to know if we could do a better job. Damn skippy we could –and we started down a fruitful path of exploration. Almond milk is typically made […]
Howdy Readers! We use a lot of Pectinex Smash XXL, the enzyme that clarifies apple juice, orange juice, etc. We have always gotten samples from the company. The well ran dry –now they are making us buy it. Turns out Pectinex Smash XXL is only sold in 25 Liter pails. 25 liters is enough to […]
posted by Dave Arnold I originally wrote this piece for a print publication, but they said the tone was too dry and axed it. They said they wanted something more like the blog. Here it is on the blog. Cast Iron Intro: While cast-iron cookware has been available for centuries, the advent of industrialized factory […]
posted by Dave Arnold We have had a lot of requests to make last week’s low-temp charts available for download. Here you go: We are often accused of being long-winded. Guilty. When we looked at the sous-vide primer, however, even we thought it was too long—so we decided to break it into parts. We hope […]
posted by Dave Arnold We are feverishly working on our Sous-vide and Low-temperature Cooking Primer. Here’s a little taste of what’s coming, in the form of some fancy charts:
