Tag Archives: technique

On the end of “Good Eats”

There are many reasons why I love Alton Brown. I love the¬†geeky humor, hand puppets, corny dialogue, anatomical charts, hardware reviews, molecular models, and at the heart of it all, the explanations on why things work the way that they … Continue reading

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Works in Progress – the slow cooked short rib

This one didn’t work out as well as I hoped it would. And I’ve made great short ribs before. I love Molly Stevens’ All About Braising, and that’s been a great go-to resource for all things meaty, braised, and delicious. … Continue reading

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To Brine or Not to Brine

With Thanksgiving on the horizon, a lunch conversation with colleagues yesterday turned to a discussion of turkey preparation methods: to brine or not to brine, how to ensure even cooking of dark meat and white meat, to stuff or not … Continue reading

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