The liquid is in the middle. Fun with cauliflower and foie gras led to working on the...
CULINARY EVOLUTIONS
I have struggled with cooking brisket for a number of years. I do not believe I am...
In continuing our evolutionary discoveries today yielded hot foie gras torchon and foie gras dumplings. The hot...
We continued to explore the uses of dairy today. We were able to make a crust, a...
I have been busy putting my new scale through its paces, now actually able to measure accurately...
Thoughts and ideas seem to appear at random times. What I am learning is that by constantly...
We began with cocoa-miso. The flavor is rich, bitter, fermented, and flavorful. I wanted to emulate that...
Timing is essential in the kitchen. Without timing, from digital to internal clocks, food and dishes do...
After chicken came bacon. This morning proved quite successful with the evolving protein cracker. Today we made...
I really enjoy chicken skin and its qualities: crispy, salty, rich, and simple. My problem is I...