Archive for the ‘techniques’ Category
Lemons for Later
There’s something special about taking an ordinary ingredient and making it spectacular. From fish and julia As you probably know I have somewhat of a fascination with old time preservation methods. Using traditional techniques to not only preserve, but to enhance is a great way to kick up your c ulinary repertoire. One of my [...]
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I love to extend the seasons as much as possible. Growing and harvesting is great but some veg or fruit come all at once. In order to savor the season for as long as possible there are some time honored techniques that are very useful. From may 27 09 Pickling is one of my favorites. [...]
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5:15 egg
I love a good soft boiled egg. There’s nothing like dipping a nice crusty bit of bread into a beautiful cooked egg so that the bread oozes with warm gooey egg yolk. From 515 egg I’ve been playing with a bunch of traditional techniques to get this perfect. In the end I found my answer [...]
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Another day of textures and playing with different prep. I’ll comment on each of the different components. Again I apologize for the quenelles. One of these days I’ll figure out how to get them right. Any tips? From oct 28 From oct 28 From oct 28 Soft Cornbread Made with extra flour and whipped Egg [...]
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Potato prep and some other stuff
A day of playing around with potatoes and garnishes in different shapes and temperatures. I’ll just post pics and name some of the components. From potato and plating From potato and plating From potato and plating From potato and plating Sweet Pea and mint puree Preserved Lemon and shallot relish Sweet potato and potato gnocchi [...]
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There is something magical that happens when things are cooked inside of a salt crust. Using a basic meringue + salt crust with mulling spices, I covered the baby tubers with the mixture and baked at 400 for 2 hours. From salt crust The yams and potatoes come out almost custard like. It reminds me [...]
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I love Garlic Confit. It is always a staple in my kitchen and I make up a batch every week. Just figured I’d post it up for you garlic lovers. From garlic confit
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I have very little confection experience. The notion of bringing sugar back and forth to different temperatures kind of tests my patience. I would like to learn a little more about this kind of cooking but before I start I figured that I would give improvisation a try. From toffee I had some left over [...]
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Tags: brittle, Caramel, toffee
Continuing with the “tube” theme I kept playing with crepes and moved on to savory. Click for more pictures Potato Crepe A smooth potato puree filled the crepe this time. I made mashed potatoes by ricing baked russets and creaming them with butter and cream. These are rolled in a crepe that is enhanced by [...]
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Sometimes I will remark about flavors, preparations pr textures that I remember eating as a kid. After all, isn’t patriotism nothing more than the great things you ate as a child. Dulce de Alcayota also known as spaghetti squash jam is one of them. From dulce de alcayota I can’t find a good definition of [...]
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