Week 4 of our food science course focused on elasticity in food, mostly in candy-making and cooking meat. The candy-making part focused on Bill Yosses, the White House pastry chef. There were six videos of Yosses making various things, including strudel, a blown sugar “glass” apple, and an over-the-top dessert that I assume is the…
Archives for January 2014
Luxurious Four-Ingredient Browned Cauliflower Soup
I am inordinately proud of this soup. It is perfect Unfussy Epicure fare – extremely simple to make and stunningly delicious. It’s just a variation on roasted cauliflower soup, a cold-weather staple that I’ve made with curry, with potatoes, with garlic. But this variation is so easy, so elegant, and makes such an incredible difference…
Eating NYC: New Year with the Family
Over the New Year’s holiday, Arne, my mom, and I went to New York to visit my brother Jeff, his wife Ashley, and their new baby girl, Rory. We took the JetBlue redeye flight – a direct flight that leaves Albuquerque just before midnight and arrives at Kennedy airport at 6:00 in the morning. I’d…
The Science of Cooking: Harvard EdX, Week 3 (Ice Cream Lab)
You may have noticed that it’s been more than a week since I posted about Week 2 of the food science course. Well, there was a grading glitch, so they pushed everything back two weeks, and with Christmas and all, it was very easy to take them up on their offer to be lazy. But…