Ratio

Ruhlman gives readers the ratios behind many basic recipes, and tells you when you should follow them and when you may need to make adjustments or what variations you might want to try. Most of the ratios are related to baking, but also included are some meat-based ratios, stocks and sauces. Knowing and understanding these ratios will ultimately give you great flexibility in the kitchen.

Rating: 8/10

Links:

• Amazon.ca
• LibraryThing
• Goodreads

Shark's Fin and Sichuan Pepper

Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
by Fuchsia Dunlop.
W. W. Norton & Company, 2008.

Fuchsia Dunlop gives us an entertaining account of how she fell in love with Chinese food and cooking, as well as the surrounding culture and history.

Rating: 9/10

Links:

• Amazon.ca
• LibraryThing
• Goodreads

Related:

• Book: Heat

The lure of Asian authenticity is part of the appeal. Some American consumers believe sriracha (properly pronounced SIR-rotch-ah) to be a Thai sauce. Others think it is Vietnamese. The truth is that sriracha, as manufactured by Huy Fong Foods, may be best understood as an American sauce, a polyglot purée with roots in different places and peoples.

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In Heat, Bill Buford, a writer for The New Yorker, leaves his job to become a cook at Babbo, a top Italian restaurant in Manhanttan. Buford has written a clear and interesting account of his struggles to learn his way in a fast-paced and demanding kitchen as a professional cook, and really brings to life the environment and the personalities of the people that he works with. Eventually, as he becomes more confident in his abilities and his passion for cooking grows, he is drawn to Italy by the desire to learn authentic Italian cooking techniques, including the butchering of meat. As he studies under some of Italy’s masters, we are also treated to a sentimental overview of the history and traditions of Italian cuisine. Bill Buford’s memoir is a well-written, fascinating book and I really enjoyed it.

Rating: 8/10

Links:

• Amazon.ca
• LibraryThing

A landmark 2004 study showed that small hourly doses of caffeine (.3mg per kg of body weight [approx 20 mg per hour; thanks digg!]) can support extended wakefulness, potentially by counteracting the homeostatic sleep pressure, which builds slowly across the day and acts preferentially on the prefrontal cortex (an area of the brain thought responsible for executive and “higher” cognitive functions).

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A kitchen equipped for “molecular gastronomy”—gourmet cuisine as cooked by Mr. Wizard, basically—is all about the tech. Devices that wouldn’t be out of place in a chemistry lab fill the kitchens of some of the world’s most adventurous chefs, enabling far-out dishes like whipped-cream pancakes, lobster sorbet (shells and all) and meat-flavored mushrooms. Wiley Dufresne, head chef at one of molecular gastronomy’s Meccas, WD-50 in New York City, is so protective of his machines that he wouldn’t allow them out of his kitchen to be photographed for this piece, insisting that we get our own. And so we did.

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• Article
• Gallery

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On Sunday night the GF and I ate at L’Enclume in Cartmel. We signed up for the “Underground Menu”, advertised as “No holds barred, no deviations” and running to as many as 26 courses. The chef Simon Rogan is possibly the most innovative chef in the UK, pushing forward concepts and ideas in molecular gastronomy more than anyone except Ferran Adria. It’s safe to say that I was more excited about this meal than anything I’ve eaten since the Fat Duck.

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Each item was purchased, taken home, and photographed immediately. Nothing was tampered with, run over by a car, or anything of the sort. It is an accurate representation in every case. Shiny, neon-orange, liquefied pump-cheese, and all.

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In fall of 2006, the Guinness Book of Records confirmed that New Mexico State University Regent’s Professor Paul Bosland had indeed discovered the world’s hottest chile pepper, Bhut Jolokia.

Bhut Jolokia, at 1,001,304 Scoville Heat Units (SHU), is nearly twice as hot as Red Savina, the chile pepper variety it replaces as the world’s hottest. A New Mexico green chile contains about 1,500 SHUs and an average jalapeno measures at about 10,000 SHUs.

• Link (via Boing Boing)

Related:

• The Hottest Sauces in the World

In the interest of coffee drinkers everywhere, here are the latest thoughts from leading researchers about coffee and whether it can enhance—or not—our health. We are “spilling the beans” on who should and shouldn’t be drinking coffee, especially if you suffer from certain conditions.

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Anyway, while we eating them, we were asked if we knew why you can’t get cashews in the shell. We had no idea. Actually, we’d never thought about it. But, come to think of it, you can get almonds, walnuts, pistachios, brazil nuts, hazelnuts, peanuts, chestnuts, pine nuts, pecans, and even macadamia nuts in a shell, but not cashews.

Why? It turns out that the cashew shell is toxic. However, that raised the question of what a cashew looks like in its shell. Again, we had no idea. When we found out, we knew more people should see it. Weird looking, isn’t it? And caustic, too!

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The only way to understand a coffee is to roast it. Depending on how far you roast a coffee it can have a strikingly different flavor and body in the cup once brewed.

Typically speaking the lighter roasts will have more origin character (the beans actual flavors rather than roast induced flavor) and acidity with a muted body or mouth feel. However if you stop the roast too soon before the roast has fully developed the coffee will have a sour and/or grassy flavor. A hint of sourness in some coffees in my opinion can be a wonderful thing, but too much and well…YUCK!

Medium roasts can create a balance between the sometimes raw, aggressive origin character and the intense carbony roast flavors. Medium roasts will also have a heavier body than lighter roasts.

Darker roasts will have a pronounced roast flavor which are often carbony, pungent and sharp. Most of the beans flavor will have been replaced with roast flavors and body is usually at it’s heaviest. But roast too far and the coffee can be destroyed, with a thin body and an ashy, charcoal and/or burnt rubber taste!

• Link (via MAKE: Blog)

A mix of bacteria-killing viruses can be safely sprayed on cold cuts, hot dogs and sausages to combat common microbes that kill hundreds of people a year, federal health officials said Friday in granting the first-ever approval of viruses as a food additive.

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This page is an attempt to list the hottest sauces in the world. To give you an idea of their heat – Tabasco sauce is rated at 2,140 scoville units while Blair’s 6am is up to 16,000,000!

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In today’s How-To we’ll cover converting a popcorn popper… into a home coffee roasting machine. If you love coffee like we do (and we have a feeling ya do), try upgrading your beans by roasting your own. Roasted coffee can go stale within a week or two, which is exactly why freshness is of the utmost importance when it comes to your brew. Plus, high quality green coffee beans are generally half the price of roasted, and can be easily stored throughout the year.

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Knife sharpening is not difficult. It is not shrouded in mystery. With a little knowledge, a little geometry, a couple of tricks and some inexpensive tools, knife sharpening can be fairly easy and extremely rewarding. At the very least it’s a great skill for the toolbox. You’ll come away from this clinic with a better understanding of edges, steel and how to maintain your knives yourself. Or, if you decide to send them out, you’ll know how to make sure you’re getting what you want – and what you pay for.

Nutritionist Philippe Besnard of the University of Burgundy in France has found that the 10,000 taste buds on the tongue seem to include a type that specifically responds to the flavor of fat. If confirmed, it would be only the sixth known type, joining those that sense sweet, salty, sour, bitter, and savory (also known as umami).