Archives

April 2, 2015

Fish Brine

Salt is not just a universal seasoning. It also has a powerful chemical ability to retain juices within fish and meat during cooking, provided you distribute the salt evenly throughout the meat at the proper concentration. Slathering salt on the outside of a fish or a piece of meat doesn’t work very well, unless you want the distinctive flavor and […]

April 2, 2015

Pressure-Rendered Chicken Fat

A recipe for fat may strike some as strange, but fat is one of the key flavor elements in food. French cuisine would be unrecognizable without cream and butter. Indian cuisine relies heavily on ghee (clarified butter). Chefs in Mediterranean countries turn habitually to olive oil, while those in Tibet always have yak butter on hand. The recipe […]

January 27, 2015

Pressure-Cooked Chicharrón

It’s hard to miss the fanfare (or better yet, 12th-manfare) around Seattle right now—the Space Needle glows green at night and enormous 12s can be spotted along the skylines of Seattle and Bellevue, just across Lake Washington. Whether you’re a fan of the Seahawks, Patriots, or the commercials (or biding your time until next year), […]

November 21, 2014

Caramelized Pumpkin Pie

Pumpkin pie is one of the most popular Thanksgiving desserts; therefore we devoted some time to analyzing what makes this pie so easy to identify. It’s typically the spices you taste, not the pumpkin, so we came up with a way to extract the true taste of pumpkin while skipping the spices, at least in the […]

June 26, 2014

The Colonel’s Fried Chicken

Inspired by Colonel Sanders’s ingenuity and passion for succulent poultry, we created The Colonel’s Fried Chicken recipe.

June 9, 2014

Cold-Infused Dashi

Dashi is elegantly simple yet incredibly important to Japanese cuisine. Literally translating to ‘broth’, dashi is full of umami goodness, which makes it both delicious alone and as an indispensable tool for layering and developing flavors in countless Japanese recipes. In fact, the distinct reaction of taste receptors with glutamate was first identified after slurping […]

May 8, 2014

Shrimp and Grits

There is something deeply inviting about a dollop of fresh butter slowly melting on top of a warm bowl of grits. Indeed, magic can be found at the bottom of that bowl. For many of us who were raised in the south, grits are a reminder of home, of nourishing breakfasts that taught us to […]

May 1, 2014

Pressure-Cooked Fresh-Corn Tamales

Tamales are a true comfort food. Warm pillows of ground cornmeal surround both sweet and savory fillings. The dough of these steamed bundles is made from course-ground corn flour called masa harina. Inside, a bounty of different fillings can be found: cheeses, pork, chilies, cinnamon and raisins, and roasted vegetables. The corn husks of tamales […]

April 22, 2014

Coffee Crème Brûlée

The term “custard” spans so many possible ingredients and techniques that it is most useful to think of a custard as simply a particular texture and mouthfeel. Custards have been made for centuries by lightly cooking a blend of eggs and heavy cream, but Modernist chefs have invented myriad ways to make custards. The techniques […]

April 21, 2014

Matzo Ramen

When it came to preparing for Passover, my mother would always buy matzo in bulk, just in case we ran out. After the holiday, my family would attempt to consume the remaining boxes of matzo, only to surrender to fatigue after a few weeks. Those boxes would then be stored in my parent’s pantry and […]

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