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It’s become a common refrain that acidity is as important to balancing the seasoning of a dish as salt is. Just as salt, properly used, doesn’t necessarily make food taste “salty,” acid doesn’t necessarily make food taste sour; the word usually used is “brightness.” Acid is especially useful in balancing sweetness, which can lurk in [...]

A common sauce-making technique used in contemporary recipes is the fluid gel. A fluid gel is a substance that behaves as a solid when still, but moves like a fluid when exposed to enough outside force, a property known as “shear-thinning” or “thixotropy”. The textbook example of a shear-thinning fluid is ketchup: in the bottle, [...]

Last weekend, as the culmination of my eGullet foodblogging week, I hosted a small dinner party, of which my Caesar salad was one course. You can see the whole meal here. For dessert, I made individual tartes Tatin with cinnamon ice cream, apple pâte de fruit and cinnamon fluid gel. Fluid gels are one of [...]