The Science of Mac and Cheese

According to Modernist Cuisine at Home, sodium citrate is the key to “silky smooth” mac and cheese.  And there is no substitution.  The cookbook claims you can find it in the kosher aisle of grocery stores.  Not true.  And not even in NYC where kosher sections abound.  Frustrated after searching in dozens of stores, I…

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…

The Science of Cooking

As you know from my posts, I’m a big fan of simple preparation and minimal “hands on” cooking time. But the universe seems to be challenging my philosophy this year. For Christmas, my very dear friend, visiting from the UK, brought me Heston Blumenthal’s gorgeous tome: The Fat Duck Cookbook. Then for my birthday, going…