Hot Sauce Salmon Roe
Spherification is tricky, not just because of the chemistry involved, but because the technique has become associated with the most farcical extremes of modernist cooking.  However, when used with purpose and not simply ‘cause, spherification can still provide an element of surprise and delight to your cooking.  Tomorrow, I’m going to cook salmon (sous vide, if you’ve been playing along at home) with mascarpone and greens, an homage to the salmon crostini at Spur.  I wanted to top the fish with a spoonful of salmon roe for added saltiness and for their funny, squirm-inducing texture.  Unfortunately, roe is expensive.  So, I came up with a substitute: spherified hot sauce that looks like salmon roe.

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Reading time: 1 min

sous vide tempered chocolate
I’m not much of a chocolatier, but I’ve watched my dad temper chocolate and make truffles a dozen times or so.  The transformation that takes place during the tempering process is fascinating, and it only becomes more curious with my first attempt to temper using sous vide.  Notice the pattern of dark, shiny dots and lines?  I didn’t put it there.

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Reading time: 3 min

Modernist Cuisine_5 vol image_FINAL121210

Here she is, ladies and gentlemen, in all her 46lb glory!  This is the first published image of the Modernist Cuisine books, in their acrylic case.  This shot doesn’t show the accompanying kitchen manual, but it is enough to make food geeks everywhere salivate.  That March 14th date can’t come soon enough!

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Reading time: 1 min
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