Tag Archives: Food and Related Products

Foie Gras Terrine w/ Golden Raisin Puree-TGRWT #22

With all the controversy in California and it’s ban on the production and sale of foie gras, I figured what better way to use raisins for this round of TGWRT #22.  According to the foodpairing chart, I used cinnamon, white balsamic vinegar and apple juice to make … Continue reading

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Posted in Molecular Gastronomy, Salads, science, Techniques | Tagged , , , , , , | 1 Comment

“Tomato” skins

Among other staple ingredients, tomato concasse has been part of my every day mis en place list since I walked into a professional kitchen. These few ingredients may be olive oil, sliced shallots, chopped garlic, white wine, fines herbs, or all … Continue reading

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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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Rapid Pickling and Infusions

  The history of pickling began almost 4000 years ago using cucumbers.   Also known as brining, it is a process of preserving food using  a salt solution, or marinating, then storing  in an acidic solution; usually containing vinegar.  With … Continue reading

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