************SHAMELESS PLUG FOR OUR CLASS***************** A scientist, a chef, and a food technologist walk into The FCI. What happens next? An emulsion of science, food, and deliciousness. On November 4th, 5th, and 6th Dave and Nils will be joined by Harold McGee, renowned author of On Food and Cooking and one of the world’s most respected authorities […]
posted by Dave Arnold and Nastassia Lopez (Hey, what is this SkÃ¥l Project anyway?) It’s Ladies Night! Presented by: Morimoto! Ladies… And, buttertastic: For sweets: For meats: And anything in between:
posted by Nastassia Lopez We have a brand new Meat Glue (Transglutminase) Primer up on the Cooking Issue’s Primers page! Here are some excerpts to get you started: What is Meat Glue? Transglutaminase (TG or TGase), better known to chefs as “Meat Glue,†has the amazing ability to bond protein-containing foods together. Raw meats bound with […]
 posted by Nastassia Lopez with some comments by Dave Arnold This weekend marked the second annual New York Culinary Experience (hosted by The FCI and New York Magazine)—a hands-on event where attendees cook side-by-side with some of the best chefs in the industry. Events started on Saturday morning and ended Sunday night with a reception in L’Ecole. Dave […]
posted by Dave Arnold We have a new ingredient that we really like—raw tuna spinal jelly. We were introduced to it by our Ike Jime sensai, Chef Toshio Suzuki of Sushi Zen, when he was breaking down a whole Kindai Tuna (post on that soon). When fresh, the raw jelly tastes like fresh sea water. […]
