Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

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Umami Nation: Kombu Dashi Smackdown

January 19th, 2010 · 34 Comments · Uncategorized

posted by Dave Arnold Kombu, a variety of giant kelp (seaweed), is a cornerstone of Japanese cooking. Kombu is particularly high in free glutamic acid—the umami maker—but its flavor is otherwise rather delicate, so it is an excellent source of MSG.  By the way, glutamic acid + sodium = MSG. (You’ll get much more on MSG and […]

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September 8th, 2009 · Comments Off · Uncategorized

Dear Readers, Dave and Nils are in Italy this week and will respond to your comments when they return.  Thanks for your feedback! -Nastassia Lopez

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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 […]

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Upcoming Classes: Hydrocolloids Intensive

May 28th, 2009 · Comments Off · Uncategorized

Posted by Mindy Lvoff Since we’re in the midst of our Sous-Vide Intensive class, I just wanted to post a reminder about the next Advanced Studies class that Nils and Dave are teaching. “Magic Potions: Hydrocolloids” covers the ins & outs of using hydrocolloids in the kitchen. The 2-day class starts June 25th and can […]

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Igor’s Corner

May 19th, 2009 · 4 Comments · Insane, Uncategorized

Posted by Mindy Lvoff One day, if you’re me, you wake up in a panic and realize that despite doing all the “right” things by your very strict Asian parents, you’re miserable. Somehow the Ivy League education, the Wall Street finance job, and the pretty shoes aren’t cutting it for you. Ok, maybe the shoes […]

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FCI Student Demo (February 3, 2009)

May 6th, 2009 · 7 Comments · Uncategorized

Posted by Mindy Lvoff Purpose: Demonstration of how to use technology to improve and expand your dishes Techniques: Vacuum-infusion, Distillation (rotovap), Carbonation, Hydrocolloids, Hot Pokerage… For the February Nils & Dave demo for student and alumni at The FCI, we decided that the theme should be: delicious food… and drink… using technology. Any demo that […]

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Please comment!

May 5th, 2009 · 6 Comments · Uncategorized

Readers: What do you think about the cartoon Nils and Dave?

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