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…
Sous Vide Shrimp in the Kitchen Sink
Arguably the most coveted object of 2012 for the true cooking geek was Nathan Myhrvold’s mini-opus, Modernist Cuisine at Home. For most cookbook authors, a two-volume (one hardcover with gorgeous photos, one spiral-bound recipe book with special spillproof paper), 11-pound, $100 cookbook would be an opus. But not for Microsoft geek and multi-multi-millionaire Myhrvold; Modernist…
Seared Scallops in Orange-Scented Caramel Sauce
It’s been almost two weeks since I posted, and I apologize. I was sick last week. It’s no fun to be sick on Thanksgiving! Sore throat, stuffy nose… trouble swallowing, reduced sense of taste… just not a blast on the great eat-a-thon of Turkey Day! But I’m back. And not just back, but back with…
Sad Shelling
I am the worst at peeling hard-boiled eggs. Look at those poor mutilated things! It’s not for lack of trying every “secret tip” I can find. I was really pleased with myself as I went to peel this sad batch – I thought I had it this time. The eggs weren’t too fresh. I knew…
Calzone Monster
Lest you think it’s always fun and games in Unfussy Epicure’s kitchen, I thought I’d share with you a couple of photos of last night’s dinner. This impressionistic lava monster crocodile was meant to be a pizza. I was feeling kind of lazy last night, so I decided to make my favorite standby. Usually pizza…