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Flavor Profile: Molecular Gastronomy Sous-Vide Style

 “It [Sous-Vide] has the potential to be the biggest change in domestic kitchens since the microwave. It has already created the biggest change in commercial kitchens since electricity was used in cooking” -Heston Blumenthal, Chef and Owner of the Fat Duck Have you ever struggled with cooking a steak to a perfect medium rare without … Continue reading

The Flavor Profile: Butter

“Bread, milk and butter are of venerable antiquity. They taste of the morning of the world.” – Leigh Hunt ‘The Seer’ Butter: one of the quintessential ingredients of the kitchen. There’s nothing more satisfying than adding a touch of butter to a plate and the flavors make a world of difference. As you may recall, … Continue reading

The Flavor Profile: Salt

“Dawg, stop being salty just because that honey is looking at me.” Well, if inappropriate slang wasn’t necessary to lead into this week’s Flavor Profile topic. No, I am not attempting to coerce you to read it in Franklin’s voice. However I do want to point what a commodity salt has become over the years. It’s … Continue reading

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