Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

Cooking Issues header image 4

Entries from August 28th, 2009

Lapsang, Kurisawa, Agar, and Chives

August 28th, 2009 · 5 Comments · Tech Demo

  posted by Nastassia Lopez Dave and I met 6 months back on a 3-hour van ride with Cesare Casella, Mark Ladner, Alex Pilas and a salty bag of chicharrones pig skins from a Sunoco gas station in Jersey. Since then, I have watched his apartment oven preheat to 800 degrees while the rest of […]

[Read more →]

Tags:

Ike Jime 3: Fish Killing 7 Ways

August 26th, 2009 · 16 Comments · ike jime

posted by Dave Arnold Ike-Jime aka Spinal Cord Destruction (SCD): a Japanese fish killing technique where the spinal cord and blood vessels are severed at the head and tail, a needle is threaded through the spinal column to destroy the spinal cord, and the fish is placed in water to bleed out. It’s unsettling but effective, as […]

[Read more →]

Tags:

Gonna Build Me a Rotovap Update 2: Vacu-Forming Nightmare

August 22nd, 2009 · 8 Comments · rotovap

posted by Dave Arnold As readers of this blog might know, I’m building my own rotovap. See here and here. If you don’t know from rotovaps, see here. Here is the latest: The new rotovap is designed without a rotating vacuum seal—one of the crappiest parts of the laboratory system. The liquid to be distilled […]

[Read more →]

Tags:

Cocktail Science IV: All-Star Shake-off at Pegu Club Testing Shaking Differences Between Bartenders Qualitatively

August 19th, 2009 · 10 Comments · cocktails

posted by Dave Arnold This is the fourth Cocktail Science shaking post. The previous are: 1: Thermodynamics of chilling: why drinks get so cold 2: Temperature, Dilution, and Ice. 3: Why do my shaker cans get stuck together? We had established in Cocktail Science 2 that the type of ice (within reason) and the shaking […]

[Read more →]

Tags:·

Summertime Apples: Pitfalls and Opportunities

August 16th, 2009 · 5 Comments · apples

posted by Dave Arnold For an intro to our apple project, see Two Hundred Apples a Day. Though most summer apples taste no better than their year-round commercially available brethren, there are a few varieties that are a real treat when picked at their peak. Unfortunately most growers bring them to market well before they […]

[Read more →]

Tags:

Japanese Fish-Killing: Ike Jime Smackdown Part 2

August 13th, 2009 · 19 Comments · ike jime

posted by Dave Arnold The Results: If you don’t know Ike Jime, read our Ike Jime saga in Ike Jime Part 1 here. When we left off, Chef Suzuki had sashimied up a bunch of fish for us to taste. Unfortunately, the fish was really too fresh. The oldest fish in the bunch had been dead only […]

[Read more →]

Tags:

Japanese Fish-Killing: Ike Jime Smackdown Part 1

August 11th, 2009 · 12 Comments · ike jime

posted by Dave Arnold Ike Jime is a Japanese fish killing technique. The spinal cord and main blood vessels are severed at the head and tail, a long needle is pushed down the spinal cord, and the fish is placed in ice water to bleed out. Several months ago, Dave Chang of Momofuku fame called […]

[Read more →]

Tags:

More Cocktail Science: Why Do My Shaker Cans Get Sucked Together?

August 9th, 2009 · 14 Comments · cocktails

posted by Dave Arnold  You’ve no doubt noticed that when you properly shake an alcoholic drink, the parts of your shaker are drawn tightly together by an internal vacuum force.  Why does this happen and how big is the force? A couple of cool things are happening when you shake.  First, the air that’s in your […]

[Read more →]

Tags:·

Two hundred apples a day…

August 7th, 2009 · 14 Comments · apples

posted by Dave Arnold It’s apple season! Really, apple season starts earlier than you think. It started almost a month ago already. Next week we’ll start posting our tasting notes on this year’s crop. This is the first of many posts on apples. We love apples. Apples are delicious. Apples are worth close study. Nils […]

[Read more →]

Tags:

Just another flavor separation technique

August 3rd, 2009 · 10 Comments · Uncategorized

posted by Mindy Lvoff As I was discussing how to describe (and understand) “countercurrent chromatography” (CCC) with Dave and our friend, Philip Preston of Polyscience (who stopped by FCI today to hang out for a while), Philip summarized the process as “just another flavor separation technique…”  Easy to say when you’re a genius, but I […]

[Read more →]

Tags: