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I was going to write a post about the wonders of cream of tartar, but for some reason I couldn't find it in the index of Harold McGee's On Food and Cooking, so I just started looking up random things about fish. I hate fish, but they're totally interesting.
With that, I present you with a hastily put together recapitulation of my favorite fish facts from today:
Really fresh fish smells like plants! How come? Both have...
In my classes about meat, I make a big deal about the differences between particular cuts. Brisket is tough so you need to cook it for a long time to break down the sinewy bits, while you can roast a fatty part of the chuck in the oven without worrying about it drying out. Blah blah blah, etc etc etc. This goes on forever for each and every part of the animal.
I was reading the longwindedly-named Home Production of Quality Meats and...
I was flipping through On Food and Cooking by the awesome Harold McGee tonight and stumbled on the #1 fact of all time:
Cheeses made with rennet melt, while cheeses made with acid don't.
This is amazing! We've all tried to make a grilled cheese with some leftover queso blanco (haven't we?) only to discover that it doesn't work at all, much to our disappointment. Well, now you know that it's because queso blanco, along with...
In reality, all of the hot sauces we made a few weeks back were just a diversion from our main work of the day: to make awesome homemade ketchup. What we learned and what we did all follows below:
RULES ABOUT KETCHUP (also, ketchup rules.)
1) You're not making Heinz 57. I'm one of those people who doesn't like organic ketchup because it tastes too healthy and not like ketchup at all. And really, you have to think of this as an entirely...
Our chutney-making class went awesome, and we all made some seriously delicious stuff. But all those who didn't make it to class need not be left out - here's one of the chutney recipes we made! Courtesy of our chutney teacher Drake Page, of thedpchutneycollective.blogspot.com.
PICKLED EGGPLANT CHUTNEY
(Makes 4 4-oz. jars or 2 ½ pint jars. Quantities can easily be doubled!)
½ cup vegetable or olive oil
1...
