posted by Nastassia Lopez Cocktail recipes specify ingredients and chilling technique, but they typically don’t tell you squat about the ideal amount of water added when you stir or shake with ice. Do drinks have an ideal dilution? We figured with the right people in the room we could probably find some consensus. We were […]
posted by Dave Arnold I love puffed snacks. Everyone loves puffed snacks. I thought it was time we posted on them. Why do things puff? In the snack food industry, most puffed snacks are made from starch passed through an extruder. A screw inside a long barrel mixes, compresses and cooks via friction all at […]
posted by Dave Arnold The weather’s getting chilly again, so L’Ecole (The FCI’s restaurant) asked me to start thinking about this year’s crop of Red Hot Poker drinks. (If you don’t know about the poker and our modern take on 18th century drinks, look here.) I brainstormed with Alexis Kahn, who, along with many other duties,  runs L’Ecole’s beverage program. She […]
posted by Nastassia Lopez Last week the Tech Department was (permanently) loaned a Fab@Home 3-D printer by Dan Cohen and Jeffrey Lipton from Cornell University.  The Fab@Home universal fabrication machine or, “fabber” (not to be confused with our intern “Fabulous“) can build three-dimensional objects by depositing materials (epoxy, cement, scallop goop) via two 10 mL syringes, line by line, layer by layer. Just […]
posted by Dave Arnold with Nastassia Lopez About a month ago, Chef Toshio Suzuki from Sushi Zen in New York (our ike-jime sensei) and Chef Noriyuki Kobayashi of Megu Midtown came to The FCI to demonstrate cutting a whole Kindai bluefin tuna. The event was sponsored by the Gohan Society and Sona Seafood (the guys who […]
