posted by Dave Arnold. There is a new post up on www.cookingissues.com. It is all about refigerating fresh mozzarella. I hope you go there and read it. This is one of the last posts you will see h...
Howdy Readers, We’ve migrated! Starting now, please use this url: www.cookingissues.com. With the help of a friend, we’ve managed to get the blog to stand on its own so that we can incre...
by Dave Arnold, with Nastassia Lopez Our favorite new centrifuge application is making nut milks. Recently, a pastry student complained that her almond milk was too grainy. She wanted to know if we c...
Our 25 Liter Pail of Pectinex Smash up for grabs in 250 mL quantities. Howdy Readers! We use a lot of Pectinex Smash XXL, the enzyme that clarifies apple juice, orange juice, etc. We have always gott...
posted by Dave Arnold I originally wrote this piece for a print publication, but they said the tone was too dry and axed it. They said they wanted something more like the blog. Here it is on the blog...
posted by Dave Arnold We have had a lot of requests to make last week’s low-temp charts available for download. Here you go: Click here to download the sous vide charts. We are often accused of bei...
posted by Dave Arnold We are feverishly working on our Sous-vide and Low-temperature Cooking Primer. Here’s a little taste of what’s coming, in the form of some fancy charts: What sous-vi...
posted by Dave Arnold This is our second post on the benefits and pitfalls of pressure cooking stocks. See the first post here. We recently bought a fancy new pressure cooker, in which to do fa...
posted by Dave Arnold Pretty picture of a fish in oil Cooking a large whole fish is challenging. It’s easy to overcook the outside, leave the inside raw, or both. This problem keeps cropping u...
posted by Dave Arnold Kombu, a variety of giant kelp (seaweed), is a cornerstone of Japanese cooking. Kombu is particularly high in free glutamic acid—the umami maker—but its flavor is otherwise rath...
posted by Nastassia Lopez (Hey, what is this Skål Project anyway?) Flying across the country to skoal Merle Haggard gave us a good excuse to have some San Francisco chefs, writers, and culinary frien...
posted by Dave Arnold You asked for it, you got it. A liquid nitrogen primer. LN Dewar Nils and I wrote an article on freezing for the September 2009 issue of Food Arts Magazine. The piece included...
posted by Dave Arnold (Hey, what is this Skål Project anyway?) Merle Haggard, shot by Travis Huggett. We are starting the new year off with a bang. We flew across the country and skoaled country musi...
posted by Dave Arnold Happy New Year. If you are more interested in a bottle of bubbly than in bubbles, perhaps I can interest you in one of our old posts, a tutorial on how to saber a bottle of bub...
posted by Nastassia Lopez and Dave Arnold (Hey, what is this Skål Project anyway?) To celebrate the season of good cheer and good eats, we’ve compiled some of our favorite food-folk skoals. Fir...
posted by Dave Arnold Turns out the way we are taught to sauté mushrooms is dead wrong. If you want the highest quality mushrooms what you want to do is soak your mushrooms and then crowd the hell ou...
posted by Dave Arnold Ketchup couverture A couple of years ago I got interested in alternative chocolates. I wanted to create foods that were hard and shiny like chocolate, melted in your mouth like ...
3,678 Chocolate Chip Cookes. Sorry about our dearth of posts. We’ve been baking our holiday cookies – 3,678 of them. We promise to post something good tomorrow. Lots of love, The Cooking...
posted by Nastassia Lopez with Dave Arnold Legendary country music rock star, Merle Haggard We have wrangled our first celebrity wish list skoaler! If you are not familiar with Merle Haggard stop wha...
posted by Nastassia Lopez Christmastime with Dave and Nils. It’s beginning to look a lot like Christmas Holiday in the lab. A thick layer of liquid nitrogen has settled in, our intern Fabulous ...
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