Posts Tagged cook’s illustrated

Tonkatsu Sauce

I recently came across a menu item from Nobu Hotel, Las Vegas ( https://www.caesars.com/content/dam/clv/Dining/Menus/Caesars-Palace%20Las%20Vegas-Dining-Menus-1.pdf ) which had katsu/pork belly tonkatsu sandwich with ‘house tonkatsu (sauce)’. I later learned from http://www.bloomberg.com/bb/newsarchive/aGC4hBsupN8A.html the house katsu sauce was a prune katsu sauce.  So I got interested in trying to make a katsu meal; but how to make the […]

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A Note On Soft/Hard Cooked/Boiled Eggs

Recently, I read an article on egg cooking techniques in Aug 2014 Cook’s Illustrated, p. 16  (yes, I know it’s still July, but it was on the newsstand at my local Whole Foods).  The article was entitled, How To Cook Perfect Eggs.  By and large, it was a good article, but I thought the section […]

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