Do you know the expression, "There's more than one way to skin a cat"? Well there are a grand total of two ways (that I know of) to skin a geoduck. What's a geoduck? It's a kind of clam, pronounced "gooey duck," and is very much not a duck. Each geoduck costs about $45 and for … [Read more...] about Geoduck à la Modernist Cuisine: Spaghetti alle vongole with clam noodles
Like a Kid in a Candy Shop: Lychee-Black Sesame Marshmallows and Olive Oil Gummy Worms at the Modernist Cuising Cooking Lab
I grew up in a city that didn't have a candy shop. We had one-cent candies and nerds you could buy at the convenience store, but the closest I got to an actual candy shop was the store in the Halifax airport that sold 20 flavours of candy canes when I was 10 years old. Now, … [Read more...] about Like a Kid in a Candy Shop: Lychee-Black Sesame Marshmallows and Olive Oil Gummy Worms at the Modernist Cuising Cooking Lab
The Ultimate Dairy-free Vanilla Gelato and What Seattleites Don’t Know About Coffee
The first sous vide vacuum sealing I did at the Modernist Cuisine lab wasn't to cook anything. It was to reseal an airtight package of vanilla beans. The first time I used a pacojet, however, was to whir up some vanilla gelato. This lab is known for making pistachio gelato. It's … [Read more...] about The Ultimate Dairy-free Vanilla Gelato and What Seattleites Don’t Know About Coffee
Centrifuged Figs: Fig butter, jam, and juice
It started with me asking a simple question: "What about centrifuged figs?" The answer from Sam, one of the exceptional Modernist Cuisine chefs in the Cooking Lab was positive, and by the afternoon, three containers of figs appeared miraculously in the lab for me with which to … [Read more...] about Centrifuged Figs: Fig butter, jam, and juice
Zen Rice
I've been saving this one for awhile. And I'm going to break it out now because I'm too busy eating albacore tuna belly in Seattle and watching immersion circulators in action at the Modernist Cuisine kitchen to write a recipe post. So, what's the definition of zen rice? Rice … [Read more...] about Zen Rice
On the Hunt for Modernist Cuisine
It's 6:15am and I'm in the Montreal airport. This is much too early to be writing about sous vide machines, centrifuges, siphons and rotary evaporators in any intelligent way. Is there a time for that? According to the authors of Modernist Cuisine it is. Maybe I'll ask them that … [Read more...] about On the Hunt for Modernist Cuisine
Old Fashioned Peach Jam (Without Pectin), As Opposed to New Age Jam
As opposed to new-age jam, this is old fashioned jam. What's the difference, you ask? Beats the heck out of me. As far as I know, people are still making the same old jam these days. Maybe new-age jam requires digital instant-read thermometers, calcium chloride, or heaven forbid, … [Read more...] about Old Fashioned Peach Jam (Without Pectin), As Opposed to New Age Jam
Congratulations!
Congrats to Andrew Davidson, the winner of the free entrance to the Green Smoothie Workshop. Hope you have a delicious evening. … [Read more...] about Congratulations!
Warming the House
Trying to save money is no excuse not to have people over. There's no need to go the way of fois gras and unsustainable caviar to enjoy a good evening. Or a bag of chips and cheap Dep wine. Besides, if you host, the favour will eventually be returned, and you'll find yourself in … [Read more...] about Warming the House
Last Day to Win a Free Entrance to the Green Smoothie Workshop
It's still hot and sticky out there, so don't miss your chance to win a free green smoothie workshop and the perfect light dinner, lunch, or breakfast that won't overheat you kitchen or your belly. I love risotto, but an hour over a stove versus 5 minutes with a blender is an … [Read more...] about Last Day to Win a Free Entrance to the Green Smoothie Workshop