The secret to super moist and succulent salmon lies not only in the sous vide cooking process which ensures a proper temperature, but also in the brine. This brine incorporates salt and sugar which helps bring out the subtle sweetness of salmon and … [Continue reading]
Sodium Alginate is a gum derived from the cell walls of brown algae. It is widely used in the food industry to thicken and ‘gel’ foods. For example, the pimentos in olives are one of many ‘solids’ that are actually gels made with sodium alginate. It … [Continue reading]
I admit, this recipe is kind of a pain to make. But I promise...it is worth it. The surprise of finding a warm gooey sauce inside of a perfectly fried ball is really magical (if you're someone who fantasizes about food like I do). Ideally these … [Continue reading]
Nothing modernist about this recipe, but it’s one of my favorites and a staple at nearly every dinner party I host. The smell of the baking Gruyere covers up anything else you may have been frying, cooking, or um…burning. They are great as an … [Continue reading]
This layered side dish looks impressive in a clear glass as the layers hold their shape and gently run into each other. While it takes some time, it’s relatively easy and can be done ahead of time leaving you to just reheat and assemble prior to … [Continue reading]
Tonight we had over some amazing friends for a dinner combining some old favorites and a few new twists. At a total of 9 bottles of wine and a case of San Pellegrino among 6 people we were definitely well hydrated and lubricated. Luckily I had one … [Continue reading]
Today I went to my first ever NFL game between the Cincinnati Bengals and the Oakland Raiders. It was a beautiful winter day full of sunshine and crisp 40 degree temperatures. We had great seats up high along the 50 yard line and witnessed an … [Continue reading]
This is a rather gourmet version of the jell-o shot without quite the punch of the original college favorite allowing you to claim you enjoy them for the taste rather than the buzz. They were adapted from Heston Blumenthal at Home and were quite a … [Continue reading]
Quite possibly the best $20 you’ll ever spend. Nothing, absolutely nothing sticks to these silicone baking mats. Cookies, cheese tweels, roasted vegetables, molded candies…all of them slide off the mat with a quick turn of the baking sheet to 45 … [Continue reading]
This method of spherification involves one extra step within the Basic or Reverse Spherification methods. Here, the liquid that is to be sphered is frozen in hemisphere molds prior to being submerged in the setting bath thus producing a perfect … [Continue reading]