The last post on this blog

Hello Readers!
I am excited to announce that this will be the very last post on this blog. I have moved all of the previous posts to my new website,!

At EatDrinkEXPERIENCE, you’ll find ALL of the content you enjoyed here plus some very new and exciting posts… It’s gonna be a whirlwind over the next few months and I am sure you will enjoy it!

Thanks for all of the support you have shown and thanks for reading!

Be sure to check out the new site and say hi in the comments!

Thoughts on Modernist Cuisine

First off, sorry for the lack of cooking posts this week. I’ve been away from home on an exciting project… I hope to get caught up soon with some Restaurant reviews, and dining experiences from my recent travels and hopefully a few new recipes too… next week will be a busy blogging week. In the mean time, I thought I’d share some random thoughts that I had at 30,000 feet above somewhere in Arizona… enjoy!

There’s been a lot of media lately about modernist cooking and Modernist Cuisine. If you haven’t figured out by reading the blog I am a big fan of new cooking techniques and re-interpretations of dishes. But I thought I’d share some of my kitchen philosophy.

So critics of the modernist movement say that we are ruining food with the addition of “chemicals”… ALL cooking is chemistry, ALL food is composed of chemical compounds. Modernist cooking is the victim of bad marketing. This is both good and bad. In 1869 sodium bicarbonate was packed into small metal cans by Harvard professor Eden Horsford. You probably have sodium bicarbonate in your pantry right now, knowledgeable bakers will know that sodium bicarbonate is more commonly known as baking powder. Continue reading

Real men MAKE quiche



Real men MAKE quiche. With Bacon. In the crust… yeah, I said it: Bacon in the crust. I have been using the same Good Eats pie dough recipe for a couple of years. Of course, I made a few adjustments like using blue corn meal, and replacing the apple juice concentrate with vodka (blue corn meal and vodka are two of my favorite ingredients). But recently I started to consider the science behind the recipe that I took out of the book once a year. Why was there cornmeal in the original recipe? What role does the liquid play? And I began experimenting…

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The science of cookies

"Baking is a science…" How many times have you heard that? Well it is… kind of. If you know a bit about science, you can improvise recipe with surprisingly good results. Let’s take a look at cookies. My standard cookie recipe is as follows:

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Videos of Harvard lectures available

Khymos Blog posted a link to a recent series of Harvard lectures about “The Science of Cooking…”

Lectures from some of the greats of modernist cooking:
Lecture 1: Science and Cooking: A Dialogue. Speakers: Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard).

Lecture 2: Sous-vide Cooking: a State of Matter. Speaker: Joan Roca (El Celler de Can Roca).

Lecture 3: Brain Candy: How Desserts Slow the Passage of Time. Speaker: Bill Yosses (White House Pastry Chef).

Lecture 4: Olive Oil & Viscosity. Speaker: Carles Tejedor (Via Veneto).

Lecture 5: Heat, Temperature, & Chocolate. Speaker: Enric Rovira.

Lecture 6: Reinventing Food Texture & Flavor. Speaker: Grant Achatz (Alinea).

Lecture 7: Emulsions: Concept of Stabilizing Oil &Water. Speaker: Nandu Jubany (Can Jubany).

Lecture 8: Gelation. José Andrés (ThinkFoodGroup, minibar, Jaleo).

Lecture 9: Browning & Oxidations. Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio).

Lecture 10: Meat Glue Mania. Wylie Dufresne (wd~50).

Lecture 11: Cultivating Flavor: A Recipe for the Recipe. Dan Barber (Blue Hill).

Lecture 12: Creative Ceilings: How We Use Errors, Failure and Physical Limitations as Catalysts for Culinary Innovation. David Chang (momofuku).

Free on iTunes!

Check it out!

Videos of Harvard lectures available.