Turkey and stuffing croquettes with a 62-degree egg Arne and I were pretty excited for the second week of our food science class, on temperature and heat. For our lab, we were going to play with sous vide cooking, a major darling of today’s chef’s, that I addressed briefly before when I made sous vide…
Juicing: Cucumbers and Chard and Kiwi, Oh My!
Clockwise from top left: Taboulleh Juice, Kiwi-Chard, Golden Rule, Cucumber Mojito, Heart Beet This has been a very difficult autumn. Actually, it was a pretty rough summer too. As you know if you read my mid-July post on congee, I’ve been having trouble swallowing all year. Much longer than that, actually, but this year it’s gotten…
Ricotta-Stuffed Fried Squash Blossoms
This is the culmination of a dream. I don’t even remember where it is that I once tasted a battered, fried zucchini blossom. But ever since, I’ve wanted to make them myself. They’re so elegant, so unexpected, even kind of crazy. I mean, we do eat flowers – broccoli, for instance, or artichokes – but…
Equipment Note: Modern Pressure Cooker
I own a pressure cooker; I’ve had it for years. A dull-colored metal pot with a lid and a carefully balanced pressure regulator, it comes to life on the stove. The pressure regulator vibrates, hissing and spitting like an angry rattlesnake. Which is why the cooker sits at the top of a cabinet, well out…
Equipment Note: BeaterBlade
If you have a stand mixer, you probably know that it is a wonderfully powerful kitchen tool. Tasks that are a major pain with a hand-held mixer – or nearly impossible by hand – just require you to throw the ingredients in the bowl, turn it on, and go. But you probably are also familiar…