Spherification. What? Spherification. Oh! Yes. I wanted to try out the spherification techniques used by high end restaurants and gastro-pubs to encapsulate a little bit of liquid in a thin, gelatin-like layer. The end result is something that looks like fish roe or caviar depending on the base liquid.
on a serendipitous business lunch, my cousin got to have the gruyere popovers at BLT Steak in NYC accompanied with a little card that has the recipe. So she sent the recipe and I got to baking!
My cousin made me popovers over the summer, and they were delicious. I’ve had popovers before, but I was never really impressed – probably because they were made in a restaurant and were not served piping hot right out of the oven. if not eaten straight from the oven, they tend to get soggy and […]
This recipe is for the Momofuku pork shoulder for ramen noodles taken from the Momofuku cookbook I got for christmas this past season. The recipe is as follows: 3lb boneless pork shoulder 1/4c kosher salt 1/4c sugar Mix the salt and sugar together and rub all over pork shoulder, wrap in plastic, and leave in […]
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Tagged baste, bone-in, boston butt, cast iron, cookbook, cooking, Food, momofuku, pork, pork shoulder, pulled pork sandwiches, recipe, roast
As a dessert to follow the great chili pot of 2010, I decided to make creme brulee servings for 40 people. Creme brulee is easily one of the most consistent desserts I make, but to make it for 40 – I encountered some problems. the first was the 40 servings – I only had about […]
I love the sourdough bread boule from Panera bread. It has a super crispy crust and a soft consistent interior. In my previous attempts at baking, I never got quite the same consistency, usually ending up with a loaf that had a good soft interior, but an average exteior. I read about professional ovens and […]
Also posted in Food
Tagged baking, bread, le creuset
As a challenge for myself, I sometimes like to host large dinner parties where I am responsible for cooking almost all the food for the night. The latest dinner was my biggest yet. Normally I had been cooking for 15-20 guests, which was a challenge in itself in my old place with a single oven […]
Ingredients: 8-10 medium sized apples* cut into 1 inch cubes (or any other uniform size) 1 cinnamon stick ~1/4 tsp nutmeg I diced up 9 red delicious apples into 1=inch cubes and threw them into the pot with a couple tablespoons of water, turned the heat on high, and covered it. This helped almost “steam” […]
A new link I added to the right is the Cooking for Engineers website dedicated to recipes and reviews from a more analytical viewpoint. I like finding my internet doppelgangers, this guy has several similarities: – last names differ by one letter – he takes photos of food while making them with his slr – […]
Pretzel Rolls Adapted from Bon Appetit January 1994 2 3/4 cups bread flour (420 gms) – I use King Arthur Unbleached Bread Flour 1 envelope quick-rising yeast 1 teaspoon salt 1 teaspoon sugar 1/4 teaspoon of celery seed or powder 1 cup plus 2 tablespoons (about) hot water (125Â°F to 130Â°F) Cornmeal 8 cups water […]