Posts for the Technique Category

2March 17, 2010Candied Meyer Lemon

5March 5, 2010Dividing by zero with the Jet City Gastrophysicistsistsistsitstists

4March 3, 2010Fried Parsley Oil

2March 3, 2010Fried Parsley with Meyer Lemon Juice

0February 11, 2010This week in “Will it Pickle?

0February 5, 2010Dehydrate Lemons, Infuse Salt, Sound Cool

2January 10, 2010This week’s quick-pickle action

3January 6, 2010Ghetto Sous Vide

2December 28, 2009Caramelized Pork Tenderloin with Cilantro Oil

1December 28, 2009Quick-Pickle your vegetables, save money, sound cool

1December 28, 2009Make your own garlic salt, save money, sound cool!

7November 8, 2009How to quickly open a Pomegranate: Featuring Tom the Pom (video)

1October 27, 2009Infuse Your Salt, Save Money, Sound Cool

3October 18, 2009Compound Butter

1September 11, 2009Court Bouillon

4September 4, 2009Pan Fried Trout with a Lemon Fines Herbs Sauce

0August 19, 2009Blanching

1August 16, 2009Tourner: If this knife skill had a face then I would punch it

4August 16, 2009Concasse Tomato

1August 5, 2009Name these 5 cuts first…..Win a prize!

7August 4, 2009Eggs: Hard Boiled, Fried, Over Easy, Scrambled, Brouille, Omelette, Poached, Fritatta, and Crepe

1July 26, 2009Crab!

3July 26, 2009Shrimp Gumbo

1July 26, 2009Shrimp Stock

4July 26, 2009Clarified Butter

0July 26, 2009Practice Practice Practice

0July 24, 2009Garlic Salt

3July 21, 2009M.I.L.C.

5July 21, 2009If I Roux’ed the World………..

2July 14, 2009Brown Stock- Made With Large Beef Knuckles