Kayahara.ca

Why cook stock in a pressure cooker? I mean, cooks have been making stock without one for more than a hundred years. Do we really need a new approach? Perhaps surprisingly, I’m not convinced that we do. My first problem came before I even put the lid on the pot: my pressure cooker is 8 quarts, [...]

One of the techniques I’ve been wanting to try from Modernist Cuisine is pressure-cooked stock. The first time I heard that pressure-cooking was a viable option for stocks was in a post on Cooking Issues (followed up a couple of months later by another post). It wasn’t until I got Modernist Cuisine that the other [...]

I’ve never really cooked a lot of Thai food – that’s more my husband’s department – but I love the flavours. And who can resist the national noodle dish, Pad Thai? So naturally, when I stumbled on the Pad Thai recipe in Modernist Cuisine, I had to give it a try. This might in fact [...]

This one is just for fun, and is probably exactly the sort of thing that drives many anti-modernist cuisine types up the wall. For one thing, it’s a preparation that has scare quotes in its name! For another, it’s not exactly what you would call an… intuitive preparation. It is, however, exactly what it sounds [...]

Although beans were one ingredient I was looking forward to making in my new pressure cooker, they weren’t the main reason I decided to buy one: having recently acquired my copy of Modernist Cuisine, I knew there were going to be a bunch of preparations I would want to try that needed to be cooked [...]

Through my involvement with the Society for Culinary Arts and Letters, I’ve been lucky enough to get access to a review copy of Modernist Cuisine, the 2,400-page, 6-volume tour de force cookbook by Nathan Myhrvold and his team that’s being released next month. For my first foray into cooking from the book, I decided to [...]