Modernist Tacos: Pressure-Cooker Carnitas with Black Bean Foam, Caramelized Sweet Potatoes and Handmade Tortillas


I'll be the first to admit that I wussed out a little. A friend asked me to make something fancy from Modernist Cuisine. He owns the five-book $500 set. I own the significantly cheaper Modernist Cuisine at Home. Think of it as Modernist Cuisine for dummies, which is all … [Read more...]

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


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


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...]