-
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.
Tag Archives: Asian
Using Miso
Posted in Article, Recipes Also tagged Functionality of Ingredients, incorporate, Mark Bitterman, Miso, new york times, salt, Unami Comments closed
Roasted Peanuts:
Asian Peanut Sauce Recipes
I first heard of Robert Danhi from my friend Michael Pardus, who teaches Asian cuisines at the Culinary Institute of America, who said I should check out his book Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore. Dahni, a long time chef currently in southern California, had self-published it, which used to mean not good enough for traditional publishers to take a gamble on (but not necessarily any more). This book went on to get a Beard nomination, and Pardus, an expert in the subject, said the information was solid. What I like about the book—as much a travel book as cookbook—is that Danhi goes out of his way to talk about technique and the hows and whys of cooking.
Here, he talks about peanuts and how they differ depending on how you ...
Posted in Guest Post, Recipes, Salads, Technique Also tagged roasted peanuts, Robert Danhi Comments closed
