One day in a meeting, Nathan Myhrvold came up with an idea for a beef jus cooked rare. By cooking the meat sous vide at a low temperature, he reasoned, one ought to be able to create a jus that is just as tasty as traditional brown beef jus, but m.
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. (Photo: Andrew Scrivani for The New York Times)
12 Chicken Marinades That Will Upgrade Your Dinner
A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals).
Molecular gastronomy is the science of cooking but it is commonly used to describe a new style of cuisine in which chefs explore new culinary possibilities in the kitchen by embracing sensory and food science
Succotash with scallops at Zebra’s in Medfield - The Boston Globe