Posted by Dave Arnold “Molecular Gastronomy†is a term promoted far and wide by a French guy named Hervé This. He is, to say the least, a controversial figure in the world where science meets cooking. The press has latched onto the term, and it is currently in wide usage. People mainly use the term […]
Posted by Sophie Brickman I’d been up to my elbows, literally, in duck fat all morning, preparing for a skÃ¥l party to take place the next day. What, you ask, is a skÃ¥l party? It is based on an ancient Swedish custom wherein individuals from all walks of life gather to enjoy food, and take […]
Posted by Mindy Lvoff Remember that “wish list” we talked about in our centrifuge post? One of our “dreams come true” was getting our liquid nitrogen dewar. People questioned whether or not we’d be able to find enough uses to justify a 160-liter dewar… Well, we have. In fact, we order refills from TW Smith […]
Posted by Mindy Lvoff Since we’re in the midst of our Sous-Vide Intensive class, I just wanted to post a reminder about the next Advanced Studies class that Nils and Dave are teaching. “Magic Potions: Hydrocolloids” covers the ins & outs of using hydrocolloids in the kitchen. The 2-day class starts June 25th and can […]
Posted by Dave Arnold This is the first of a series of posts on centrifugation that will eventually be a primer. What is a centrifuge and why would we want one? A centrifuge is a device that spins at high speed to separate products into parts based on density. The faster you spin it, the […]
