Friday, July 28, 2017

Vegetable Liquefaction

All too often, much emphasis in culinary science is given to finding and using the best possible ingredients. Yet this is but the beginning; cooking is process more than anything ~ and as I have found in my years in kitchens, most cooks, even chefs of excellence, have little idea what that process is.

Let us consider garlic, a common vegetable with uncommon properties. We all use it; and while we're told to choose the best possible cloves for making our dinners, most of us wouldn't...

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