by Brian | Jul 19, 2014 | News, Techniques
Here's a reminder from a past post here, a fast, easy way to cook corn and deal with all that mess from husking and watching the corn silk float about the room. You find silk strands in your kitchen for days, don't you? Or, if you shuck outside, you walk back...
by Brian | May 29, 2013 | Recipes, Techniques
Congratulations. You’ve just cooked a chicken. You may be carving it up, prematurely because you are eager to get to the table. What’s the next thing you do? Clean that roasting pan while it is hot and before things begin to...
by Brian | May 8, 2013 | Techniques
“Can you weigh that, please?” Suzen asked me. We were making a cake. I had the cup already filled with brown sugar. There were two ways to think about her request: pain in the ass or a wise measure. Since it was my wife asking me, it was a wise measure....
by Brian | Apr 24, 2013 | Techniques
Meringue is a wonder to behold. Those egg whites can bloom in volume over 8 times on their own, and more when you add sugar. Who first created meringues? That’s a question with multiple answers. The Swiss lay claim, of course, and the French. The chef of a...
by Brian | Feb 23, 2013 | Recipes, Techniques
Recently Suzen offered a class with an intriguing complexity of flavors: slices of duck breast served atop a red cabbage salad with almonds. Lots of flavor and lots texture. For us carnivores, the cabbage is nice, almonds are nice, but that duck has to be perfect. How...
by Brian | Jan 20, 2013 | Techniques
That’s shot of our pizza oven upstate. It’s a wood oven that we fire up a few times a month. For pizza[ but we do other thing, too]. The facts about pizza are pretty hot. That cooking surface has to be at least 800 degrees. If you visit the home of...
