Deconstructing one-pot cooking

Breaking down a recipe into components and treating them as separate processes is a versatile strategy applicable to home cooking. The previous post (cooking with alcohol) described how and why this might be applied to the French classic coq au vin (rooster with wine), which normally involves a long simmering to enrich the sauce and tenderise

Read More…

Immersive cuisine

Not immersive as in a sous vide water bath. From a craft steeped in tradition, modern cooking has realized how many possibilities there really are when you look. One of the more novel aspects has been the deliberate manipulation of multisensory experience – the 6th sense as Ferran described it – a sense beyond the

Read More…

The traditional-cooking myth

There’s an adage in Science: “The eminence of a scientist is measured by how long he holds up progress” There’s more than an element of truth in there. Big-picture scientific thinking progresses by overthrow, but people (including scientists) prefer their comfort zone (maybe refurbished a bit, but certainly not overthrown). The more eminent the scientist,

Read More…