The Perennial Plate | Adventurous and Sustainable Eating Libros de cocina y gastronomía Tasteologie Eater National : The National Restaurant, Bar, and Nightlife Blog "Libros de Gastronomía". "Carmencita o la Buena Cocinera". Por doña Eladia M., viuda de Carpinell. Barcelona 1919. "Manual Práctico de Cocina Española, Americana; Francesa, etc. Con multitud de recetas especiales que no se hallan en los tratados escritos hasta el día". 11ª edición. Consta de 301 páginas. Una de sus recetas: "Bacalao Bobo". "Para una libra de bacalao hervido (pero no mucho) se retira del fuego quitando el agua y en la misma cazuela se echan dos yemas de huevo, una jícara (taza) de aceite y ajos machacados al mortero (éstos a gusto de cada uno) se baten bien en la misma tapada hasta que se una todo bien y se sirve. El batirlo se hace fuera del fuego...". Cartilla de Campo. Autor: Pedro Fernández Niño. Segunda edición aumentada y corregida. Consta de 119 páginas. "Cocina Alicantina". Antonio González Pomata. "Experto en temas provinciales y destacado conocedor del costumbrismo y la geografía alicantinos, a los que dedicó 30 años de intensa tarea periodística. "Cocinar con una Pizca de Ciencia". Autor: P.
Piure: the world's strangest seafood? I've spent the last 10 days in Chile - hence the lack of recent posts. Most of my time was spent visiting wineries but I also found time to visit the Central Market in Santiago which I remembered from my last visit sports some of the weirdest seafood I've ever come across. This coral-like substance is called Piure. I've been looking for more information about it but it basically tastes something like a sea-urchin though much less delicate in flavour. They extract the flesh then serve it with onions and a good squeeze of lemon, both necessary to disguise the slightly bitter, soapy taste. A good Pisco Sour - Chile's national cocktail - also helps it go down! There are other unfamiliar fish: pink clams called machas which the contestants in the World's Best Sommelier contest had to match with red wine (almost impossible) . . . Congrio or conger eel which is a popular basis for the very tasty Chilean seafood stews . . . Some very spooky octopus . . . Oh, and a tip if you go to the market.
feastoffiction's Channel Support the show! Check out Anthony:http;//www.twitter.com/smoshan RARE CANDY:1/4 cup of sugar1/8 tsp cream of tartar1/8 cup of water1/2 tsp citric acid1/4 t. lemon extractBlue food coloringPowdered sugarCandy ThermometerBlue candy foil wrap In a sauce pan combine sugar, water, and cream of tartar. Mix the ingredients together. Wrap up your candy in blue foil! Be careful not to tear the edges of the wrapper as you work. Filmed at Tastemade Studios in Santa Monica. Send us things! Download the Soundtrack: Merch:
Caramelization: new science, new possibilities - Curious Cook For me, the epitome of stovetop alchemy is making caramel from table sugar. You start with refined sucrose, pure crystalline sweetness, put it in a pan by itself, and turn on the heat. When the sugar rises above 320°F/160°C, the solid crystals begin to melt together into a colorless syrup. Then another 10 or 20 degrees above that, the syrup begins to turn brown, emits a rich, mouth-watering aroma, and adds tart and savory and bitter to its original sweetness. That's the magic of cooking front and center: from one odorless, colorless, simply sweet molecule, heat creates hundreds of different molecules, some aromatic and some tasty and some colored. How does heat turn sugar into caramel? That's what I've thought for many years, along with most cooks and confectioners and carbohydrate chemists: heat melts sugar, and then begins to break it apart and create the delicious mixture we call caramel. And we've all been wrong. It turns out that, strictly speaking, sugar doesn't actually melt.
I don't always cook, but when I do I prefer to cook comically.