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 Nils Noren I was fortunate enough to have dinner at Masa, here in New York, the other night. And I was also very fortunate in not having to pick up the check (thank you so much, Christian and Andrea). Chef Masa and his team sure know how to put on a great show. We didn’t […]
We tend to use a lot of crème anglaise around here, usually as a base for ice cream, and we like to make our crème anglaise sous-vide because it’s a much easier process (see below). As a follow-up to our post about the effects of vacuum levels on protein texture, we decided to compare our […]
Posted by Mindy Lvoff The Philoctetes Center is an organization that strives to bring together thinkers from various scientific and artistic backgrounds to discuss the processes and factors that influence a final outcome, whether that be technological innovation and artistic expression, or negative outcomes such as violence and genocide. Thought leaders from academic, clinical, and […]
