An Updated Take On Coq Au Vin

Maybe it’s the cooler weather.  Maybe it’s the fact that chicken legs are $0.79/lb.  Whatever the reason, coq au vin seemed like a good idea.  But spending a full day making it did not. Traditional coq au vin uses a rooster or aging chicken.  Today, you’ll be hard-pressed to find a rooster unless you live…

Cooking A Deux

Cooking with someone else can be challenging.  With limited kitchen space, you may be constantly on top of each other.  One person might be obsessed with following every word of a recipe, and the other may prefer to experiment.  Much like a vacation, it can bring two people closer together or tear them apart.  If…

It’s All In The Recipe

As someone who develops my own recipes, often getting ideas from tweaking and testing a bunch of others, I’ve noticed that the instructions can vary greatly.  When I experiment with the concepts in Modernist Cuisine, the focus is on precision of cooking temperatures and measurements.  But there’s frequently a choice of cooking options, from oils…

Wild About Wings

The tome had been taunting me.  Daring me to test one of the multi-step procedures to see if, in fact, incorporating scientific principles could generate an ethereal dining experience.  So I decided to conquer my fears of new cooking techniques and try some recipes. Experimenting first with sous vide buffalo wings in Modernist Cuisine seemed…