Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

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Entries Tagged as 'Uncategorized'

Order Your Searzall

March 3rd, 2014 · Comments Off · Uncategorized

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The Searzall: Now On Kickstarter

November 29th, 2013 · 5 Comments · Uncategorized

by Paul Adams You’ve been waiting for months for the Searzall hand-held power broiler. Here it is! Contribute on Kickstarter today!

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Recipe Quest: Shear-Thickening Starch Noodles

April 29th, 2013 · 17 Comments · Uncategorized

by Paul Adams Last week, the landlord of this blog spotted an intriguing video online of a man in China making noodles. Look at that. The guy’s got a big bowl of white non-Newtonian goo. When he smacks it or squeezes it, it’s as firm as clay, but when he leaves it alone, it’s fluid […]

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Patent Pending: the Searzall

March 17th, 2013 · 91 Comments · Uncategorized

by Paul Adams [UPDATE: Now on Kickstarter!] Finishing a dish by convecting the hell out of it with a blowtorch is so primally satisfying — thousands of degrees, high-velocity open flame, instant gratification as the food transforms in seconds before your eyes. Raw power! But, apart from the thrill, a torch is kind of limited […]

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Spin Cycle: Homestyle Centrifuge

August 19th, 2012 · 7 Comments · Uncategorized

by Dave Arnold Good news! I’ve found a home friendly centrifuge, the Champion E-33 from Ample Scientific. Dunno why you’d want a centrifuge? See my posts here, here, here, and here; or read Modernist Cuisine. The Good: It costs a shade more than $150 brand-new and is available on amazon.com ,shipped free with a prime […]

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How to become a Seafood Anesthesiologist and Kill your 4th of July Lobster

July 4th, 2012 · 9 Comments · Uncategorized

By Dave Arnold Years ago, when I first learned that knocking fish out could improve their taste, the scientist who sent me my first batch of Aqui-S brand anesthetic told me to try it on lobsters. “Makes ‘em taste better,” she said, and she was right. Over the years, Nils and I performed many side […]

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The Practical Philosophy of Fish-Killing and The Ike-Jime Man

June 26th, 2012 · 17 Comments · ike jime, Uncategorized

by Dave Arnold Ike-Jime is Japanese fish killing technique. In general, Japanese technique is the most advanced in the world, although Australia and New Zealand are pioneering fish anesthetics that advance fish killing even more. Two reasons to care about how your fish are killed: proper technique insures the best quality fish, and is the […]

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Cooking Issues Goes to Tsukiji

June 15th, 2012 · 17 Comments · Uncategorized

by Dave Arnold   Tsukiji is the largest and most important of Tokyo’s wholesale markets. Unlike any other market I’ve visited, the selling at Tukiji is organized into auctions between large wholesalers and middlemen. These middlemen are still wholesalers in the US sense, and they resell their goods to smaller markets, restaurants, and consumers. You […]

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Tokyo Tales: $300 of sushi in 30 minutes

June 8th, 2012 · 17 Comments · Uncategorized

By Dave Arnold The Park Hyatt Hotel in Tokyo asked me to come over and make Booker and Dax style cocktails at their New York Bar. Nastassia and I made drinks and taught techniques for four nights, overlooking the city from the 52nd floor. If they ever offer to fly you over and set you […]

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I Was Away

June 8th, 2012 · 26 Comments · Uncategorized

But now I’m back. by Dave Arnold Sorry for the 7 month pause. Excuses are lame, but I’ve been swamped with opening a bar, starting a business, writing a cocktail book… I’m starting fresh. I’m proud of this site and my (overly lengthy) posts to date but — so that I can once again send […]

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