Today we are posting our first ever mortal enemy skÃ¥l smackdown. Our friend Dave Chang is well known for having beef with certain individuals. Here is Chang and his public enemy number one, the blogger Josh Ozersky. To go with the hate we are posting some love. Here are the significant others of the Cooking […]
Posted by Nils Norén One of the biggest problems with the term Molecular Gastronomy, apart from it not sounding delicious, is that it does not give a fair picture of someone’s cuisine. For example, when I was the Executive Chef at Aquavit, I used quite a few newer techniques. A lot of the times, when […]
Posted by Dave Arnold At home I have an old Garland 6 burner stove with salamander that I picked up at a restaurant auction for a couple hundred bucks in 2001. It never got hot enough to do pizza the way I wanted. In runaway mode it only got to 600°F or so. I knew […]
Posted by Mindy Lvoff Our first problem with our “new” centrifuge: no cups to centrifuge product in. We ordered bottles, only to find that they didn’t fit our centrifuge. After calling to exchange them, we were still chomping at the bit—Dave wanted to centrifuge and he wanted to centrifuge now. One of our interns, Ricardo […]
Posted by Mindy Lvoff Let’s say, like most of us here, you want to vacuum-infuse at home but don’t have a full vacuum. Dave and team have come up with two solutions for you: 1) Syringe-vacuum Get yourself a 50cc syringe with a cap vs. needle. Place what you want to infuse into the chamber […]
