20 posts tagged with Cooking by AceRock.
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Frozen seared steak

OK, this is a single-recipe post, but if you would like to host a steak dinner for more than like two people and get sous-vide-like results with less hassle and equipment, here's what you do: Freeze the steaks, sear them hot, then stick them in a low oven for an hour. Nathan Myhrvold (Modernist Cuisine) explains.
posted by AceRock on Apr 13, 2013 - 31 comments

 

chicken and rice recipe

Now you can make the famous NYC halal style Chicken and Rice at home.
posted by AceRock on Dec 5, 2011 - 93 comments

Stress free thanksgiving

Food Lab Filter: J. Kenji Lopez-Alt presents the "Complete Guide to a Stress-Free Thanksgiving"
posted by AceRock on Nov 10, 2011 - 30 comments

D.I.Y. Cooking Handbook

What follows is a D.I.Y. cooking starter kit: small kitchen projects that any cook can tackle. What they all have in common is that they are simple, season-less and a clear improvement on the store-bought version. Includes: Chinese Chili-Scallion Oil, Chocolate-Hazelnut Paste, Corn Muffin Mix, Crème Fraîche, Cultured Butter, Fresh Cheese, Horseradish Beer, Mustard, Kimchi ,Maple Vinegar, Preserved Lemons, Tesa (Cold-Cured Pork Belly), Tomato Chili Jam, Vin d'Orange
posted by AceRock on May 25, 2011 - 43 comments

Perfect Risotto

Engineering the perfect risotto. [more inside]
posted by AceRock on Mar 8, 2011 - 62 comments

Modernist Cuisine

Microsoft’s Former CTO Takes On Modernist Cuisine. [more inside]
posted by AceRock on Feb 25, 2011 - 62 comments

Tartine

Cool little video profile of Chad Robertson, co-owner, with his wife, Elisabeth Prueitt, of San Francisco's Tartine bakery. Chad is obsessed with bread. [more inside]
posted by AceRock on Dec 10, 2010 - 16 comments

wonderful magical animal

Rob Levitt of Mado in Chicago butchering a pig. 19 more videos submitted by chefs and butchers to Protein University, a project that aims to "create an online resource populated with a family tree of butchery techniques from whole animal breakdowns to sausage making from across the globe". [more inside]
posted by AceRock on Oct 14, 2010 - 15 comments

The 36-Hour Dinner Party

Here's the conceit: Build a single wood fire and, over the course of 30-plus hours, use it to roast, braise, bake, simmer and grill as many different dishes as possible — for lunch, dinner, breakfast and lunch again. The 36-Hour Dinner Party by Michael Pollan
posted by AceRock on Oct 6, 2010 - 35 comments

Beer Cooler Sous Vide

Beer Cooler Sous-Vide can produce restaurant quality results, without expensive lab equipment. All you need is a beer cooler and an accurate thermometer and you can make perfectly medium rare steak with a great sear, moist and tender chicken breast , and flavorful salmon. [more inside]
posted by AceRock on May 7, 2010 - 56 comments

Best Fried Chicken Ever

Interested in making the Best Fried Chicken Ever? You'd start with a brine, perhaps the one Thomas Keller uses, which has lemon, honey, herbs and peppercorns. Harlem's master chicken fryer Charles Gabriel prefers a dry brine and the legendary Edna Lewis would have you brine the chicken a second time in buttermilk. [more inside]
posted by AceRock on Jan 19, 2010 - 47 comments

Perfect Prime Rib

How to cook a perfect prime rib. [more inside]
posted by AceRock on Dec 18, 2009 - 55 comments

Ad Hoc at Home Recipes

A collection of links to recipes from Thomas Keller's latest cookbook Ad Hoc at Home, including crispy braised chicken thighs with lemon and fennel, blowtorch prime rib, leek bread pudding, brownies, and the famous buttermilk fried chicken.
posted by AceRock on Nov 13, 2009 - 17 comments

My favorite animal is steak

The best way to cook a steak. That is all.
posted by AceRock on Oct 28, 2009 - 140 comments

Alinea Not At Home

Sometimes a blog to lead to more writing work: a book deal, maybe a movie. Carol Blymire (previously) started a blog and seems to have been offered one of the most coveted positions in professional cooking. (via)
posted by AceRock on Apr 1, 2009 - 8 comments

An A to Z of M. F. K.

A, in M. F. K. Fisher's case, is not for apple—it's for dining alone. The full text of her 1949 series An Alphabet for Gourmets is now available online. [via] [more inside]
posted by AceRock on Nov 25, 2008 - 17 comments

Carol finished Cooking Keller

Carol Blymire recently finished cooking every single recipe in the formidable French Laundry cookbook. Here are some of her reflections on the journey, including favorite recipes, recipes to break your Thomas Keller cherry, and seasonal menus.
posted by AceRock on Oct 19, 2008 - 19 comments

C is for Cookie that's good enough for me

David Leite, on his quest for the Perfect Chocolate Chip Cookie, learned that letting the cookie dough rest for 36 hours before baking makes for one hell of a cookie. Chefs Aki Kamozawa and H. Alexander Talbot didn't want to wait that long.
posted by AceRock on Jul 16, 2008 - 49 comments

McGee Online

For all your culinary information needs, search through Harold McGee's On Food and Cooking for free online. Also, in a more limited capacity, Larousse Gastronomique.
posted by AceRock on Dec 5, 2007 - 17 comments

zuni food

James Beard Chef of the Year (2004) Judy Rodgers espouses the benefits of salting early. She is the chef-owner of the Zuni Cafe in San Francisco, and the author of the incredible Zuni Cafe Cookbook. Her Roast Chicken with Bread Salad is a revelation, and really not that hard to do at home.
posted by AceRock on Oct 25, 2007 - 23 comments

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