Caramel is magic. Caramelization (and its close cousin, the Maillard reaction; colloquially we use the term “caramelization’ for both) takes bland foods and makes them incredibly complex and delicious. It’s responsible for so much of the deliciousness of cooked foods. And you can just unwrap all that and pop it in your mouth. Recently, caramel…
Singapore Crab Cakes with Sweet and Tangy Red Chile Sauce
I am a sucker for the words “street food.” They call to mind the most exciting and delectable experiences: sizzling fish tacos handed down from the window of a brightly painted truck; smoky grilled meat sticky with spicy lemongrass-chile sauce; colorful drinks in plastic bags, skewered with straws for sipping; steaming bowls of soup slurped…
The Science of Cooking: Harvard EdX, Week 1 (Oven Calibration Lab)
How could I resist a free online cooking class with guest lectures from the likes of Momofuku’s David Chang, Flour’s Joanne Chang, and pioneering molecular gastronomist Ferran Adria? And featuring the work of famous food scientist Harold McGee? You know I couldn’t. So I didn’t. I signed up (and you can too, though the first…