Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

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Stretchy Chewy Ice Cream 2: The Rise of Chewbacca, Steamed Potatoes, and an Equipment Review

May 27th, 2010 · 18 Comments · Uncategorized

posted by Dave Arnold Salep dondurma is a variety of Turkish ice cream prized for its stretchy, chewy nature. The stretch and chew comes courtesy of  salep, the powdered root of a rare Turkish orchid. It is illegal to export the powder from Turkey, so folks (including us) have come up with fake salep recipes with legal ingredients. We posted […]

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Head to Tail Drinking: Breaking up Distillations in the Rotovap

May 19th, 2010 · 18 Comments · Uncategorized

posted by Dave Arnold We’ve been working hard over the past four years to make the best possible hooch. I thought we were doing a top-notch job, but yesterday I discovered I was wrong.  That’s because yesterday we split a distillation run into 27 distinct parts based on volatility, nosed and tasted them all, and […]

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The Quest for French Fry Supremacy 2: Blanching Armageddon

May 12th, 2010 · 51 Comments · Uncategorized

by Dave Arnold Strap yourself in and get ready to keep track of many tastings. For some French Fry background, see the previous post FF Supremacy Part 1. We use a blanch-dry-fry-fry technique; this post investigates the ins and outs of pre-blanching, blanching, and drying. Spoiler alert: here’s the final answer … Soak the cut […]

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The Quest For French Fry Supremacy Part 1

April 27th, 2010 · 75 Comments · Uncategorized

by Dave Arnold I consider myself a fry-expert, and I believe almost anything can be fried to good or great effect. I deep fry steak, bacon, bones for stock, as well as the obvious stuff – like French fries. A fry-cook can be judged by their fries. At the FCI we make really good ones– […]

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Citrus Lunacy on Gene Lester’s Ranch: Attack of the Acid-Eaters

April 16th, 2010 · 5 Comments · Uncategorized

by Dave Arnold: I believe in building your taste memory. A good taste memory makes you a better cook and a better eater.  One of my favorite techniques is to try a zillion varieties of something all at once – to quickly see the whole range of possibilities. A couple years ago Harold McGee and […]

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Announcing Cooking Issues Forums!

April 13th, 2010 · 2 Comments · Uncategorized

We love our readers. You are a smart bunch of folks, and we want to know what’s on your mind –so we’re launching Cooking Issues Forums. Some of the most enlightening information on our blog has come from reader comments. Unfortunately, we have to approve each comment before it goes up, and the subject matter […]

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Skoal Party Aftermath

April 13th, 2010 · 3 Comments · Uncategorized

posted by Nastassia Lopez This weekend we had a Skoal party – which served as a great excuse to celebrate Dave and Nils’ birthdays. Skoals to come, but this photo about sums up the night: *Photography thanks to Dave’s brother-in-law, Travis Huggett.

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Sous-Vide and Low Temp Primer Part II: Cooking Without a Vacuum.

April 7th, 2010 · 44 Comments · low temperature cooking, sous vide, Uncategorized

posted by Dave Arnold For part one of the primer, an introduction to low-temperature cooking and sous vide –including some funky charts– see here. I got a bit long winded again.  I  intended to have Part II of this primer cover all forms of packing and preparing for low temperature cooking.  It was getting way too long – so here’s […]

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Delicious, Defective Cured Olive Oil

March 30th, 2010 · 13 Comments · Uncategorized

posted by Dave Arnold  We think olive oil from cured olives is delicious. A professional olive oil taster would disagree. Let me explain:  We’ve been using our centrifuge to make cured olive oil.  First we blend pitted olives (kalamata’s been our choice) in a Vita-Prep until they form a smooth paste; then we load the paste into centrifuge buckets […]

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Pectinex Ultra SP-L For Sale

March 29th, 2010 · 28 Comments · Uncategorized

Ahoy Readers! You asked for it, you got it.  Pectinex Ultra SP-L is on its way. We’ve ordered a 25 Liter pail from Novozymes and we’d like to share it:  $20 for a 250 mL bag of the stuff.   See last week’s post to read how we’ve been using Pectinex Ultra SP-L to maximize our flavedo.   For every liter of […]

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