On the Wonders of Pressure Cookers, Baking Soda, and Modernist Cuisine’s Caramelized Carrot Soup

caramelized-carrot-soup

Me: "When you add baking soda it speeds up the Maillard reaction! So you get this browned, caramelized, super rich carrot flavour!" My chef friend: "Uhuh." Me: "But don't you see how cool that is? You know when you brown duck confit or sear fish and it gets that great texture … [Read more...]

Successful Strawberry Jam Canning Class

strawberry-jam-canning-classes-montreal

Thanks to the participants in my canning class who'd learned to make strawberry jam yesterday. It was a relaxing few hours of learning about safe canning techniques, stirring, tasting, adjusting and not dropping hot bottles of jam on the floor. Instead of doing a traditional … [Read more...]

Two Articles on Fine Dining Lovers: 82 Degree Sous Vide Salted Caramel and Centrifuged Fig Juice

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Two of my articles on cooking up a storm at the Modernist Cuisine Lab in Bellevue, Washington came out recently on Fine Dining Lovers. 82 Degree Sous Vide Salted Caramel Centrifuged Fig Juice Hate double boilers? Love caramel? Think immersion circulators are the bees … [Read more...]

Pacojetized Vanilla Bean Ice Cream in Fine Dining Lovers

AW-pacojetized-vanilla-gelato

My first of a series of articles on Modernist Cuisine came out in Fine Dining Lovers yesterday. Please check it out, like it, share it, pin it, etc. then invite me over (when you invest in a pacojet) and I will make you heaps and heaps of gelato. Heaps. Sold? Here's a video … [Read more...]