Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

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Entries Tagged as 'Uncategorized'

Enzymatic Peeling? Hell Yes!

March 23rd, 2010 · 40 Comments · Uncategorized

posted by Dave Arnold A few years ago, a number of chefs got a hold of Peelzym, an enzyme that can dissolve the white part of citrus (the albedo) while leaving the fruit segments and the colored part of the peel (flavedo) intact.  It can be used to automatically peel and supreme any citrus fruit […]

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Fake Fryable, Brûlée-able Salep Dondurma Ice Cream: A Legal Recipe

March 20th, 2010 · 40 Comments · Uncategorized

posted by Dave Arnold   While trying to make an ice cream that could be fried or brûléed, I accidentally produced a recipe that very closely resembles Salep Dondurma –the fabled Turkish stretchy ice cream.   Dondurma means ‘ice cream’ in Turkish. Salep dondurma is an ice cream made with flour from the ground tubers of wild Turkish […]

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Ka-Boom: Liquid Nitrogen Safety Rules are There for a Reason!

March 12th, 2010 · 14 Comments · liquid nitrogen, Uncategorized

posted by Dave Arnold Last week we had our first liquid nitrogen *incident.* No one was hurt, but it emphasizes how important safety rules are. For more information on liquid nitrogen safety, see our LN primer. While moving our 160 liter LN dewar from the 4th floor to the second floor of our building the dewar got […]

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Pet Peeves put to the Test: Refrigerating Fresh Mozzarella

March 10th, 2010 · 22 Comments · Uncategorized

posted by Dave Arnold Some things I never refrigerate: Tomatoes –they go mealy. Potatoes –they develop sugar and brown too much when fried. Fresh Mozzarella –It doesn’t taste the same after it has been in the fridge. It loses its milky characteristics. I buy it the day I need it and leave it on the […]

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Nut Milk.

March 2nd, 2010 · 13 Comments · Uncategorized

by Dave Arnold, with Nastassia Lopez Our favorite new centrifuge application is making nut milks. Recently, a pastry student complained that her almond milk was too grainy. She wanted to know if we could do a better job. Damn skippy we could –and we started down a fruitful path of exploration. Almond milk is typically made […]

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Pectinex Smash XXL For Sale

February 18th, 2010 · 10 Comments · Uncategorized

Howdy Readers! We use a lot of Pectinex Smash XXL, the enzyme that clarifies apple juice, orange juice, etc. We have always gotten samples from the company. The well ran dry –now they are making us buy it. Turns out Pectinex Smash XXL is only sold in 25 Liter pails. 25 liters is enough to […]

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Heavy Metal: the Science of Cast Iron Cooking

February 16th, 2010 · 142 Comments · Uncategorized

posted by Dave Arnold I originally wrote this piece for a print publication, but they said the tone was too dry and axed it. They said they wanted something more like the blog. Here it is on the blog. Cast Iron Intro: While cast-iron cookware has been available for centuries, the advent of industrialized factory […]

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Coming Soon: Sous-Vide and Low-Temp Primer

February 2nd, 2010 · 73 Comments · Uncategorized

posted by Dave Arnold We are feverishly working on our Sous-vide and Low-temperature Cooking Primer. Here’s a little taste of what’s coming, in the form of some fancy charts:

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Pressure Cooked Stock 2: Changing Pressures, Playing with Chemistry

January 27th, 2010 · 50 Comments · Uncategorized

posted by Dave Arnold    This is our second post on the benefits and pitfalls of pressure cooking stocks. See the first post here.    We recently bought a fancy new pressure cooker

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Whole Fish à la Cooking Issues

January 21st, 2010 · 17 Comments · Uncategorized

posted by Dave Arnold Cooking a large whole fish is challenging.  It’s easy to overcook the outside, leave the inside raw, or both. This problem keeps cropping up for me. You see, my stepfather Gerard has three interests: drinking wine, smoking cigars, and  surf casting for striped bass. He’s an accomplished fisherman, and he catches nice big guys –36-40 inches […]

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