EatFoo.com: Science, Technology Archives

Yeast Foams 2010/02/23
Root Puffs \| Carrot \| Leek \| Beet \| Cheeses (Lazy Bear Vegetarian 20100108, Course 01) 2010/01/18
Corned Pork Belly Hash \| Egg Yolk \| Crispy Potato (Lazy Bear 20091119, Course 02) 2009/11/24
Pre-Extraction for Stocks 2009/07/29	When you make stock, you simmer bones for a long, long time to cause them to release their flavors and gelatin and nebulous other good stuff. But is the long cooking time required to get the good stuff out of...
Resting meat after sous vide? Don't bother. 2009/03/23	UPDATE: See update at the bottom of the post, wherein I call into question my assertions here. Even many casual cooks know to rest their meat after cooking. After this season's Top Chef, some even know to rest their monkfish....
18-Hour Pork Belly, Mojo de Ajo, Membrillo, Saffron Valencia Rice, Red Onion 2009/02/18
Goat Rack, Sweet Potato, Sweet Potato Glass 2009/02/11
36-Hour Pork Belly 2009/01/28
Immersion Circulator 2009/01/14
Cooking Pasta Sous Vide? 2009/01/08	Has anyone ever tried cooking pasta sous vide? Why not vacuum seal your spaghetti along with the precise amount of water that will need to be absorbed to create al dente pasta? Then you could leave it in a hot...
TGRWT#12: Apricots, Chanterelles, with Sous Vide Pork Tenderloin 2008/11/23
Red Snapper + Activa RM 2008/11/14
Crab Cupcakes 2008/10/08
Halibut Cheeks, Yellowfin Tuna, Etc. 2008/09/22
TGRWT#10: Round-Up 2008/04/07
TGRWT#10: My Entry, Pineapple Encapsulation, Fruit Glue, Fruit Ravioli 2008/04/03
TGRWT #10: Pineapple and Blue Cheese 2008/03/06
They Go Really Well Together #9: Parmesan and Cocoa 2008/02/29
Parmeggiano and Chocolate Pairing 2008/02/29
Gelatin Filtration 2008/02/26
Carbonated Oranges, Chocolate Pudding, Cookie Crumble, Passionfruit Gels 2008/02/21