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‘Before you do that, could you sprinkle that stuff in the little ceramic jar into the pot?’ ‘All of it?’ ‘All of it. Scatter it all over, then give the soup a good mix with the ladle. Then whack the heat up. Simmer everything for a bit, crack the egg in, then turn the heat off and pop the lid on right away. Not tightly, though – leave it a little a
... See moreJesse Kirkwood • The Kamogawa Food Detectives
By simmering the vegetables until soft, the cook breaks down their cell walls and releases the cell contents into the water. These contents include salts, sugars, acids, and savory amino acids, as well as aromatic molecules. Carrots, celery, and onions are almost always included for their aromatics, and mushrooms and tomatoes are the richest source... See more
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Ground beef, black beans, cheese, rice, yellow bird serrano hot sauce. Extremely easy to make even in a pinch (if canned beans)
but buy dry beans and learn to cook them, they are much tastier than canned
https://t.co/e1yrcHwSFs
Simon Sarrisx.comThere are a lot of ways to make demi-glace, but I recommend you simply take your already reduced meat stock, add some red wine, toss in some shallots and fresh thyme and a bay leaf and peppercorns, and slowly, slowly simmer it and reduce it again until it coats a spoon.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
The vegetables and water are simmered uncovered (to allow evaporation and concentration) for no more than an hour, after which it’s generally agreed that the stock flavor ceases to improve and even deteriorates. Once the vegetables are strained out, the stock can be concentrated by boiling it down.
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
MISO MUSHROOM UDON // Massively craving noodles today after a weekend of French food in the south of France so I made this easy peasy miso mushroom udon soup in 15 mins. I love adding an egg to my noodle soups because it’s the simplest way to add some protein to any dish without meat | Ad
As always, using British Lion ... See more
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