I did two promotional videos for my new book, one a general description of the book (love that that one has a shot of Donna photographing, and one about an idea I thought people might call me out on. Even my recipe tester/organizer/overseer, Marlene Newell, had issues with this. Can food be a technique? I say it can. A technique is an action that has multiple applications. So while yes, an egg is an egg, it’s also an emulsifier, a leavener, a binder, and enricher. Therefore using an egg can be considered a core cooking technique. Knowing how to use salt, is one of the chef’s greatest assets. Learning how to think about these foods as tools makes you a better cook. Disagree? I’ve heard some gripes but nothing substantial. I’d love to read comments. Read On »
Posts Categorized: baking
Guest post from My Girl Friday, who loves loves loves cookies—M.R. by Emilia Juocys December is here and it is time to bake cookies. It is not as easy of a task as one might think it is. I spend about two days thinking of the combination of cookies that I will be baking and presenting for Christmas. I review classic cookies that I make year round, seasonal cookies, and ones that take a bit longer to make. My labor of love are these cookies. The two dozen that make it in the box to share with friends, loved ones, and co-workers. This is my way to share my skill and love of baking with those around me. This year will be a more meaningful Christmas baking season since my mentor has passed. I Read On »
Find out more about winter food classics starting from A to Z, via Guardian UK.
This summer, I tweeted that I had Big Green Egg envy, word that reached Ray Lampe, aka Dr. BBQ and Big Green Egg’s official chef. He convinced the company to ship me their top of the line (with the cypress wood table, which is awesome if you can afford it). I really wanted to cook with one because I’d heard such great things about it. (He’s @DrBBQ on twitter, and a hearty #FF to him). After we corresponded, I’d read about these ceramic charcoal heated ovens in The New York Times, generically called kamado cookers. I accepted his offer enthusiastically. So: Full disclosure: they sent it to me free; I told them I’d love to use it and write about it but to know that if I didn’t like it or didn’t think it was Read On »
The two great turkey conundrums: 1) how to have juicy breast meat and tender dark meat and 2) how to serve it all hot to a lot of people. Answer: the roast/braise method. Last year, chatting with my neighbor, the excellent chef Doug Katz (Fire Food and Drink), described how he cooks the turkey in stock up to the drumstick so that the legs braise while the breast and skin cook in dry heat. Last year I tried it and it works brilliantly. Thank you, Doug. Doug posted his version on the restaurant’s blog. I’ve simplified and added a couple steps to make it easier for perfect doneness. (Step-by-step pix below.) The basic idea is this: cook the turkey half submerged in flavorful liquid and lots of aromatic vegetables. When the breast is barely Read On »