The challenge is this: Can you take pork belly—one of the fattiest cuts of meat available, deep fry it, and create a dish light enough that you can actually feel good after eating it?
The answer is yes! And here’s how it’s done:
Thursday, May 27, 2010
Even though the supermarket down the street has a 5 meter long display of yogurt, I’ve begun making my own. It’s easier than you think.
Friday, May 14, 2010
A meta-pantry is one of the secrets for great home cooks and restaurant chefs alike. Basic recipes that result in things that have a long shelf life, intense flavor, and a great amount of versatility. The things that you’ll keep on hand at all times that allow you to whip up great, flavorful meals quickly and efficiently.
Friday, April 16, 2010
For me, the big question about vinaigrettes has never really been “how?” but “why?”
Is emulsifying the oil and acid really necessary? Does adding the olive oil and the vinegar to the salad bowl individually really make for an inferior salad? Could every red-sauce Italian joint that serves salad with a side of oil and vinegar be wrong?
Well, stranger things have been true. I decided that a bit of hard-core kitchen work was in order.
Friday, March 5, 2010
Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, they are both cut from the same piece of meat, and they both sport a beautiful brown, crackly crust. Yet one of them is more tender than Otis Redding on a good day, while the other has more in common with a rubber band.
What’s the difference? It’s all got to do with the angle at which it’s sliced.
Friday, February 19, 2010
So how do you make ricotta easier when it was already pretty darn fast and easy to begin with?
For those of you who aren’t really into the whole brevity thing, and would like a little more detail about the processes involved in curdling milk, read on.
Friday, February 5, 2010
Is it possible to make Buffalo wings in the oven that are not “different but just as good,” but actually indistinguishable from the deep-fried version? Hint: if it wasn’t, I wouldn’t be writing this right now.
Thursday, June 17, 2010
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