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.Follow
Tag Archives: cooking
NYTimes magazine story a few years ago about how no one cooks anymore (really?). Certainly in the 1980s and 1990s most of the country relied on reheating already-cooked food for their meals. And perhaps as a result, at least in part, we became a grossly obese country where seemingly the only people who dieted were the people who were already thin, and the rest made increasingly bizarre, unsustainable stabs at it. A physically sick country, a confused country—don't get me started. The "of course" moment. It didn't come from Pollan, but rather from a researcher ...It made so much sense the second I read it. One of those "of course!" moments. It was, not atypically, while reading Michael Pollan in his
Garlic has changed for me. Now that really good, hard-stemmed varieties are available, I love to use it just briefly cooked. I find that in the traditional uses—in mirepoix for stews and sauces—it is completely lost. That's right, I almost never use it in tomato-based sauces—the onion does all the heavy lifting. If I want garlic in a sauce or a braise I add it late in the game. My favorite way to cook garlic is briefly and in abundance, so you can taste it. Cooked this way it's the powerhouse we've always thought of it as. I love it just briefly cooked in oil and used with pasta or smeared on toast. Donna and I used it in great abundance ...