BY W. WAYT GIBBS Associated Press You don’t have to go to some high-end steakhouse or shell out $200 a pound for ultramarbled Wagyu beef from Japan to get flavorful, tender beef for your next barbecue. Just keep three crucial factors in mind: the grade, the grain and the aging. A well-informed purchase and a […]
With warm weather comes an abundance of produce. Salads are a classic way to create a mélange of flavors and textures by using the best produce of the season. But often times, produce can become soggy, wilted, or just plain boring. Here are some of our favorite tips to brighten up your salads during this […]
BY W. WAYT GIBBS Associated Press Compared to other basic cooking techniques, grilling is hard: the temperatures are high, timing is crucial and slight differences in the thickness or wetness of the food can dramatically affect how quickly it cooks. Bad design choices by equipment makers—kettle-shaped grills with black interiors, for example—make it harder still. […]
When I began writing Modernist Cuisine, I had several goals in mind: to explore the scientific principles behind cooking, to explain the latest Modernist techniques from the top restaurants around the world, and to punctuate the collection with stunning visuals. Nearly every review that came in cited our photography; even commenters who took issue with […]
BY W. WAYT GIBBS Associated Press Ever tried toasting hamburger buns on a grill? It takes uncanny timing to achieve an even medium brown across the buns. Typically, they remain white for what seems like far too long. Then its as if time accelerates, and they blow past toasted to burnt in the time it […]
Mothers are important. Mothers are many people’s gateway to food and cooking. On the Modernist Cuisine team, this is no exception. Nathan’s mother famously let him prepare Thanksgiving dinner when he was only nine years old, kicking off a lifelong love of cooking. Sam Fahey-Burke first began making buckeye cookies with his mother as a […]
BY SCOTT HEIMENDINGER Associated Press Imagine your favorite cheese: perhaps an aged, sharp cheddar, or maybe a blue Gorgonzola or a gentle Monterey Jack. Wouldnt it be wonderful to use those really good cheeses you love on nachos or as a sauce on macaroni or steamed vegetables? But if you have ever tried melting high-quality […]
When made just right, mashed potatoes are the ultimate comfort food: smooth, creamy, warm and filling — not to mention a perfect vehicle for gravy. But how to get them perfectly smooth and creamy? Too often ridding mashed potatoes of those pesky lumps forces you to overwork the spuds into a gummy, grainy mess. Or […]
By W. WAYT GIBBS Associated Press Nothing is more frustrating than finding the perfect cucumber or head of lettuce at the farmers market, paying top-dollar for it, and then… tossing it out a week later when it has gone moldy or slimy in the refrigerator. No doubt one reason so many of us eat too […]
In our quest to create the perfect baking steel for mimicking the results obtained by a traditional wood-fired oven, ultimately achieving pizza bliss, we also tested other uses for such a device. We examined several possibilities, including hot and cold preparations. Because the baking steel is 22 lb of highly conductive thermal mass, it can […]