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.
Food Lab Filter: J. Kenji Lopez-Alt presents the "Complete Guide to a Stress-Free Thanksgiving"
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
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]
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]
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
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]
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]
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.
The best way to cook a steak. That is all.
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)
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]
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.
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.
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.
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.