WaPo – How to fight fingerprints and keep stainless steel looking new

https://www.washingtonpost.com/lifestyle/home/how-to-fight-fingerprints-and-keep-stainless-steel-looking-new/2018/04/27/6e4f26f2-41c1-11e8-ad8f-27a8c409298b_story.html?utm_term=.95c9c3b0f322 best way to prevent fingerprints from showing is to use a wax-based spray made for treating stainless steel e.g. 3M's Stainless Steel Cleaner & Polish,  Zep Stainless Steel Polish  use it once a month wear gloves when applying the polish Spray a light mist  - do not overspray Wait one or two minutes after spraying, … Continue reading WaPo – How to fight fingerprints and keep stainless steel looking new

MasterClass – Thomas Keller – Puree Potatoes

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques/chapters/potato-puree/watch Puree vs mashed potatoes are not the same The French have "refined" mashed potatoes to pureed potatoes Potatoes to use Lorat – French like these but hard to find here in US Red bliss aren't good (get gummy when mashed) Russet aren't good for pureed potatoes (good for traditional mashed potatoes) Use Yukon gold … Continue reading MasterClass – Thomas Keller – Puree Potatoes

MasterClass – Thomas Keller – Braising Artichokes

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques/chapters/artichoke-barigoule/watch Sweating vs sauteeing Sauteeing == "jump" and carmelization Sweating … lower heat … juices come out Olive oil Don't need to cook with extra virgin olive oil … use a finishing oil Second press olive is used for cooking (e.g., sweating) Today, in the US, we have a huge selection of oils from which … Continue reading MasterClass – Thomas Keller – Braising Artichokes

NYT – What’s Cooking in That Egg Spoon – A Bite-Size Culture War

https://www.nytimes.com/2018/03/26/dining/alice-waters-egg-spoon-me-too-movement.html Alice Waters certainly a "monk" related to American food. However, so many other influences deserver more credit (Alice B Tolkas, Jeremiah Tower!!!! Very likely both these folks had far more influence). What the fuck is wrong with a simple/cheap lodge iron pan. Jeeze!  food culture wars of the 21st century, the egg-spoon skirmishes may … Continue reading NYT – What’s Cooking in That Egg Spoon – A Bite-Size Culture War

MasterClass – Thomas Keller – Big-Pot Blanching – Asparagus

Enables vibrant color to come thru Use (lots) of salt to season veggie How much to cook a veggie is a very personal preference (the "tooth") – some people want just a little resistance. In the 70's "nouvelle cooking" went for much crisper veggies. Again, very much your preference Peeling veggies (like asparagus) Peeling gives … Continue reading MasterClass – Thomas Keller – Big-Pot Blanching – Asparagus

MasterClass – Thomas Keller – Vegetables an Introduction

Veggies have very specific optimal times … most notably when they are young Big pot blanching, glazing, roasting, baking, braising are all techniques to apply to veggies How to analyze a veggie for freshness "Spontaneous cooking" based on what we find in store/farmers market Preserving: pickling, confit, canning For some veggies…after several days taste becomes … Continue reading MasterClass – Thomas Keller – Vegetables an Introduction

MasterClass – Thomas Keller – Sourcing Ingredients

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques/chapters/sourcing-ingredients/watch Difference between sourcing ingredients in the "home" versus "high end" restaurents Work with your suppliers to understand where ingredients are coming from What is "local"? is it about geography…is it about distance? "Local" is about quality (quality…quality). Not necessarily about distance Does the farmer care about the soil, sustainability? What if something was slightly … Continue reading MasterClass – Thomas Keller – Sourcing Ingredients