“Suprême” refers to the classic culinary technique of removing the flesh of citrus from the pith, or the white spongy layer in between citrus segments composed mainly of pectin and cellulose. Removing the pith, which is characterized by a distinctly bitter flavor, enhances the perceived sweetness in citrus fruit [1]. Though “suprême” may sound like … Continue reading
Dr. Kent Kirshenbaum flew from NYC to LA to speak at our March 8th public lecture about the impact of what we eat, sharing the stage with Dr. Amy Rowat, Dr. Paul Thompson, and Chef Daniel Patterson. Impressively he brought along with him a case of hundreds of homemade vegan meringues for lecture attendees to nosh on … Continue reading
“Sous vide,” or “under vacuum,” refers to a style of cooking in which food is sealed in a plastic bag and submerged in a water bath that is held at a controlled temperature [1]. This technique originated in ancient times when humans wrapped their food in salt, fat, animal leaves, and animal bladders before cooking … Continue reading
While you may think the most dangerous thing you can do during the holidays is talk politics with your uncle, starting a kitchen fire is a more realistic threat to your safety. According to the United States Fire Administration (USFA), the number of structure fires double on Thanksgiving, causing on average $28 million in … Continue reading
At first glance, making kombucha sounds straightforward. After all, kombucha is fermented tea, which tells all you need to know about making it: take some tea and ferment it. Unfortunately, brewing kombucha is not that simple, as evidenced by the plethora of information and recipes found on the Internet. For those who have ever contemplated … Continue reading
Craving some kombucha without the grocery store prices? Why not try brewing your own kombucha? As a fermented tea drink that is brightly effervescent, deliciously tangy, and slightly sweet, having some kombucha on hand could add a little spring to these cold seasons. On top of that, the brewing and fermentation involved in kombucha-making requires … Continue reading
Homemade vinaigrettes are about as easy as they look: mix oil, vinegar, and spices; shake before pouring. For those who want vinaigrettes without the inelegant step of shaking before serving, the solution is simple; add an emulsifier. Understanding the role of an emulsifier first requires some familiarity with the primary components in vinaigrette, vinegar and … Continue reading
Whether you prefer them toasted over a campfire, bobbing in a cup of hot chocolate, or roasted over a bed of sweet potatoes, marshmallows are an ooey-gooey fluffy treat that just finds a way warm the cockles of your heart. Marshmallows, like other well-known aerated confections – think mousses, ice cream, meringues – are essentially made of four … Continue reading
You may think a buttery nipple is just a fun shot to buy a friend on his or her birthday, but it’s more complex than that. It’s got layers… specifically two. For those not familiar with the bar classic, the buttery nipple is composed of a layer of Irish cream sitting on top of butterscotch … Continue reading
The Science of Pie – June 1, 2014 Best Scientific Pie Christina Cheung, Tori Schmitt, and Elliot Cheung (Team Pretty Intense Pie Enthusiasts) Adding alcohol to a pie crust is a fairly mainstream way of obtaining a nice flaky shelter for a delicious filling within. Vodka is the go-to spirit for crusts, but other beverages … Continue reading
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