Archive for April, 2018
On the importance of bone stocks
Posted by tastingmenu in Fundamentals, HomeCooking, MingTsai At Home, Morimoto At Home, ThomasKeller At Home on April 29, 2018
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/08/22/veal-stock/ * https://tastingmenu.wordpress.com/2012/08/20/recreating-a-matsuhisa-omakase-dish/ …You can’t have a good sauce if you start with a bad stock. Too many take stocks for granted…Every step of the way, you remove impurities. Everything follows from this. […]
Thinking about watercress
Posted by tastingmenu in Fundamentals, HomeCooking, Nobu At Home on April 21, 2018
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/01/25/watercress-appetizer-soup/ * https://tastingmenu.wordpress.com/2011/12/16/lobster-and-nobu-watercress-dressing/ * https://tastingmenu.wordpress.com/2011/07/28/ron-siegels-salmon-on-shrimp-ravioli-watercress-puree-and-espelette-oil/ I recently caught an on-demand viewing of Iron Chef Gauntlet. In the cook-off portion of the episode, one of the items presented was spanish mackerel with parsley/tarragon puree. This made me run to my copy of The Flavor Bible. Upon inspection, parsley wasn’t the only […]