Freshly sliced brioche. Photo by Donna
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Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
Monthly Archives: November 2010
Make Brioche
Posted in Bread, Breakfast, Holiday, Recipes Tagged baking, bread, bread baking, brioche, how to make brioche Comments closed
Chef Redzepi: The New Visionary
Noma in Copenhagen, Denmark is the world's top restaurant led by Chef Rene Redzepi. Learn about gastronomic explorers, the inter-relation of botany and weather, and how Redzepi became who he is, via Independent UK.
Posted in Article, chefs, Elements of Cooking, Restaurants Tagged Copenhagen, Denmark, gastronomic explorers, Noma, Rene Redzepi, restaurant Comments closed
American Crawfish Invades Scotland
Lots of talk about the evil Asian Carp, but what about the American crawfish? A different perspective on invasive species. Crawfish will impact salmon and other species in the streams and rivers of Scotland, via Scotland Herald.
Posted in Article, Food Politics, Seafood Tagged crawfish, environment, invasive species, salmon, scotland Comments closed
Turkey Stock: Oven Method
I had mine in the oven Thanksgiving night, but for those of you who still have some bones, cover them with water and put them in a low oven for eight hours or over night. Later, add some onions and carrot, bay leaf and tomato paste. Reposting this repost from last year. Works great with chicken carcass as well. Or any roasted bones for that matter!
- Illustration by Pierre Lamielle
