posted by Dave Arnold   This is our second post on the benefits and pitfalls of pressure cooking stocks. See the first post here.   We recently bought a fancy new pressure cooker
posted by Dave Arnold Cooking a large whole fish is challenging. It’s easy to overcook the outside, leave the inside raw, or both. This problem keeps cropping up for me. You see, my stepfather Gerard has three interests: drinking wine, smoking cigars, and  surf casting for striped bass. He’s an accomplished fisherman, and he catches nice big guys –36-40 inches […]
posted by Dave Arnold Kombu, a variety of giant kelp (seaweed), is a cornerstone of Japanese cooking. Kombu is particularly high in free glutamic acid—the umami maker—but its flavor is otherwise rather delicate, so it is an excellent source of MSG. By the way, glutamic acid + sodium = MSG. (You’ll get much more on MSG and […]
posted by Nastassia Lopez (Hey, what is this SkÃ¥l Project anyway?) Flying across the country to skoal Merle Haggard gave us a good excuse to have some San Francisco chefs, writers, and culinary friends pose for a skoal shot. Dave, Nastassia, Harold McGee, Flo McGee (Harold’s daughter) and the official Road Skoal Photographer, Travis Huggett, gassed […]
posted by Dave Arnold You asked for it, you got it. A liquid nitrogen primer. Nils and I wrote an article on freezing for the September 2009 issue of Food Arts Magazine. The piece included a short section on liquid nitrogen (LN or LN2), and I have greatly expanded it here for the blog. Important: […]
