February 2008
5 posts
Six Kitchen Myths That Deserve Debunking →
Mark Bittman debunks 6 kitchen myths. Grandma isn’t always right.
Come Get Your Umami Salt →
Came across Eric Glower’s new blog via this post on the always useful 101cookbooks. I’m looking forward to trying out some of his globally inspired local recipes. The post in the title link is about an umami “salt.” I’ll be trying this and report back here.
The Essential Kitchen: The Basics and Beyond →
Slashfood covers the basics and beyond for essential kitchen gear. They highlight the tools for outfitting a kitchen and break it down as: beginner, intermediate, and seasoned pro. The brulee torch can go (you can use a $10 blow torch and then fix the plumbing as well.) And the waffle maker should be, at least, in the intermediate kitchen. Making waffles is not a “seasoned pro” level...
Elements of Cooking: Compound Butter →
Michael Ruhlman talks about compound butter as one of his “Elements of Cooking”. I use compound butters a lot, especially when I grill. For grilled corn-on-the-cob I use a basil and garlic butter. It’s also excellent on grilled lobster. A barbecue rub butter is nice on grilled asparagus. I’ve been making butter at home and will usually split it up to make different compound...
Bitten: A New Food Blog →
Mark Bittman, the Minimalist, has a new blog in the New York Times Dining & Wine section. It’s a nice blog, with an easy style like his books. In his own words: “Welcome to Bitten, a blog about food and cooking that will also use food as a window into the world. We’re going to look at great food made with everyday ingredients and readily achievable techniques — as The Minimalist...