Monthly Archives: October 2011

Late Harvest Grapes

  These grapes produce wines that are sweet, dessert- styled wines and develop richer, riper flavors.  They are picked after the normal harvesting dates, into October and sometimes November, developing  higher concentrations of sugar.  In many instances, some grapes may … Continue reading

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Posted in Molecular Gastronomy, science, Techniques | Tagged , , , , , ,

Simple food

  Root vegetables are at there best right now, and what better way to reach their highest potential than by sous-vide cooking.   Once simply cooked, simple cuts, techniques, and plating are what can make a dish shine. So… what do … Continue reading

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Posted in brining, Molecular Gastronomy, science, Techniques, vacuum sealer | Tagged , , , , , , ,

Blackened Beef Short Ribs

Most of the time when we cook short ribs, it’s usually as a braised item.  Whether we cook them in there own juices at low heat, we sous-vide them over night, or we pressure cook them; we are basically cooking … Continue reading

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Posted in Techniques | Tagged , , , ,