Cod Is Everywhere

When it comes to finding an inexpensive fish, there’s not always a lot of good options.  Basa and tilapia tend to be widely available and cheap, but they can be almost entirely devoid of taste.  Catfish, although reasonable, can be off-putting.  Preparations generally are limited to frying or cajun-style to mask any dirt-like taste.  For…

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…