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Cilantro, Cilantro! | From Lab To Kitchen

http://fromlabtokitchen.blogspot.com/2010/04/cilantro-cilantro.html

Wanted to post an interesting article. Sent to me by my sister, all about why some people can't stand cilantro. Harold McGee writes: "Food partisanship doesn’t usually reach the same heights of animosity as the political variety, except in the case of the anti-cilantro party. The green parts of the plant that gives us coriander seeds seem to inspire a primal revulsion among an outspoken minority of eaters.". My (other) sister is part of the anti-cilantro group, but strangely enough, both E. Dr Gottfrieds...

fromlabtokitchen.blogspot.com

September 2010 | From Lab To Kitchen

http://fromlabtokitchen.blogspot.com/2010_09_01_archive.html

Eat Your Dulce De Leche: Dulce De Leche Gelato. Tags: dulce de leche. Awhile back, I shared this method. For making your own amazingly rich and creamy dulce de leche. I actually learned it from Jamie Oliver's recipe for toffee apple tart. Which, by the way, I just made for a second time with a few adjustments. Boy, was I surprised when the overall consensus was "This is definitely worse than last time's.". I have to say this method made a wonderful, creamy gelato with amazing flavor and texture. High...

fromlabtokitchen.blogspot.com

Eat Your Dulce De Leche: Dulce De Leche Gelato | From Lab To Kitchen

http://fromlabtokitchen.blogspot.com/2010/09/eat-your-dulce-de-leche-dulce-de-leche.html

Eat Your Dulce De Leche: Dulce De Leche Gelato. Tags: dulce de leche. Awhile back, I shared this method. For making your own amazingly rich and creamy dulce de leche. I actually learned it from Jamie Oliver's recipe for toffee apple tart. Which, by the way, I just made for a second time with a few adjustments. Boy, was I surprised when the overall consensus was "This is definitely worse than last time's.". I have to say this method made a wonderful, creamy gelato with amazing flavor and texture. High...

fromlabtokitchen.blogspot.com

March 2010 | From Lab To Kitchen

http://fromlabtokitchen.blogspot.com/2010_03_01_archive.html

Make Your Own Dulce De Leche. Tags: dulce de leche. I'm very embarrassed to say it has almost been a month since my last post! Actually by the time I finish writing this, it will have been a month. Sigh, what can I say, work has gotten the better of me these days! I'm still trying my best to cook whenever I can, but taking the time to post is another issue. Ok, so I will acknowledge it is a bit time consuming ( "3 hours? And a little bit risky, it would seem ( "Exploding tins? Subscribe to: Posts (Atom).

fromlabtokitchen.blogspot.com

February 2010 | From Lab To Kitchen

http://fromlabtokitchen.blogspot.com/2010_02_01_archive.html

Strawberry Basil Ice Cream: No More Curdling. Ah, curdling. The bane of my ice cream making existence. I can't count how many custards have been sadly ruined after several minutes of infusing, carefully tasting and adjusting, tempering, slowly heating/stirring, and then. # $*! Sure, people say you can "save" a custard by blending it back into shape, which I did once to some ginger ice cream. And how can we prevent curdling of any custard? The Inquisitive Cook (Accidental Scientist). So temperature matter...

fromlabtokitchen.blogspot.com

April 2010 | From Lab To Kitchen

http://fromlabtokitchen.blogspot.com/2010_04_01_archive.html

Wanted to post an interesting article. Sent to me by my sister, all about why some people can't stand cilantro. Harold McGee writes: "Food partisanship doesn’t usually reach the same heights of animosity as the political variety, except in the case of the anti-cilantro party. The green parts of the plant that gives us coriander seeds seem to inspire a primal revulsion among an outspoken minority of eaters.". My (other) sister is part of the anti-cilantro group, but strangely enough, both E. I'm prepping ...

fromlabtokitchen.blogspot.com

Make Your Own Dulce De Leche | From Lab To Kitchen

http://fromlabtokitchen.blogspot.com/2010/03/make-your-own-dulce-de-leche.html

Make Your Own Dulce De Leche. Tags: dulce de leche. I'm very embarrassed to say it has almost been a month since my last post! Actually by the time I finish writing this, it will have been a month. Sigh, what can I say, work has gotten the better of me these days! I'm still trying my best to cook whenever I can, but taking the time to post is another issue. Ok, so I will acknowledge it is a bit time consuming ( "3 hours? And a little bit risky, it would seem ( "Exploding tins? March 25, 2010 at 10:19 PM.

fromlabtokitchen.blogspot.com

Hiatus No. 1: Europe | From Lab To Kitchen

http://fromlabtokitchen.blogspot.com/2010/09/hiatus-no-1-europe.html

Hiatus No. 1: Europe. Otherwise I would have taken more, arg! Barcelona had amazing food, but unfortunately, on the one night we had planned on tapas bar-hopping, many of the places were closed. The standout dishes (for photos from other sources, click the links):. Asturian hard cider, poured very high above the glass to aerate the cider). Jamon iberico de bellota. Really simple, toasted bread with tomatoes rubbed on them, with a bit of garlic and olive oil). I was there for almost a full week! Then I ha...

fromlabtokitchen.blogspot.com

Olive Oil Gelato: Gelato vs. Ice Cream | From Lab To Kitchen

http://fromlabtokitchen.blogspot.com/2010/01/olive-oil-gelato-gelato-vs-ice-cream.html

Olive Oil Gelato: Gelato vs. Ice Cream. As I've mentioned (and demonstrated) before. I always leave New York City inspired by its bustling and ever-evolving culinary creativity. About a year ago, I went to Mario Batali's Otto Pizzeria. And had one of the more revelatory ice cream flavors in my life- olive oil gelato. E. The famous Philly gelateria known for their unique flavors and use of local, fresh ingredients. Comes from The Babbo Cookbook. Does, and that includes cream. Weird. And the usual net-like...

fromlabtokitchen.blogspot.com

December 2010 | From Lab To Kitchen

http://fromlabtokitchen.blogspot.com/2010_12_01_archive.html

Saw this at H-Mart. Hands down the weirdest ice cream flavor I've seen sold commercially in the US! Cheese ice cream itself is nothing new, such as mascarpone or ricotta ice cream. But this looks cheddar-ish (note the big orange wedges of cheese)! Didn't try it, since it came only in big tubs, and I probably wouldn't finish a whole tub of queso ice cream. Anyway, happy new year to all! Subscribe to: Posts (Atom). From Lab To Kitchen. Welcome to my random collection of food-related experiments!