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Post Archive
2018 (0)2012 (8)
August (1)

Happy Birthday, Julia!
Wednesday, August 15, 2012
May (1)

EMR - Electronic Medical Records
Wednesday, May 9, 2012
April (1)

Step 1 - Shoot myself
Thursday, April 5, 2012
March (1)

Dinner Dare, pt 1
Monday, March 19, 2012
January (4)

Who's Got It Better Than Us?
Saturday, January 14, 2012

Tasting Menu - January 11, 2012
Wednesday, January 11, 2012

Food Labeling
Friday, January 6, 2012

Filtering - That Alfredo Guy...
Wednesday, January 4, 2012
2011 (28)
December (1)

So Unbelievably Mad Right Now.
Tuesday, December 6, 2011
November (2)

33 Years of Destroying Closet Doors
Monday, November 28, 2011

Filtering - Sous Vide
Wednesday, November 9, 2011
September (3)

DADT & An awesome video.
Tuesday, September 20, 2011

Hungry
Friday, September 16, 2011

Defending Serena
Monday, September 12, 2011
August (3)

Fair Compensation
Wednesday, August 17, 2011

Tasting Menu - August 10, 2011
Wednesday, August 10, 2011

Tasting Menu - August 3, 2011
Wednesday, August 3, 2011
July (5)

Tasting Menu - July 27, 2011
Wednesday, July 27, 2011

A Thrill, A Rush, A Change of Plans
Thursday, July 21, 2011

Tasting Menu - July 20, 2011
Wednesday, July 20, 2011

Feeding Controversy
Sunday, July 10, 2011

Avoiding Taxes
Tuesday, July 5, 2011
June (1)

Drunk Tennis
Monday, June 20, 2011
May (2)

I Want An Empty Waiting Room
Tuesday, May 31, 2011

About time!
Tuesday, May 24, 2011
April (2)

The Things I've Learned (so far)...
Thursday, April 21, 2011

Love Sucks, Play Hard.
Thursday, April 7, 2011
March (5)

School Lunches
Thursday, March 17, 2011

We Interrupt Your Regularly Scheduled Food Science Blog For...
Friday, March 11, 2011

But You're A Med Student!
Tuesday, March 8, 2011

Filtering - Equipment
Friday, March 4, 2011

Blurring The Lines - Part I
Thursday, March 3, 2011
February (2)

The Future of Food...?
Thursday, February 3, 2011

My Biggest Mistake - Oenology Edition
Tuesday, February 1, 2011
January (2)

Filtering - Maillard, Water & Errata
Tuesday, January 25, 2011

Filtering - Saucing It Up
Tuesday, January 11, 2011
2010 (4)
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Blogger Profile

JaySeeDub
School of Medicine
Dub C Med School CA USA

A med & grad student who used to work the line in LA, NYC, SF and Napa talking about the science of cooking and cooking with science. Harold McGee's On Food And Cooking - The Science and Lore of the Kitchen never satisfied my kitchen curiosity and more than one Chef grew exasperated with my asking "Why?" I'll try to stay on topic, but you may see a kvetch or two about the school & hospital.

My posts are presented as opinion and commentary and do not represent the views of LabSpaces Productions, LLC, my employer, or my educational institution.

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Recent Comments
Comment by BeckonsAttore in EMR - Electronic Medical Records

Well, so emr software has it's problems, not like making them public wouldn't cause them any more trouble as it normally would in a paranoid mind, as this yannisguerra's perspective here. I've delv. . .Read More
Aug 08, 2013, 9:35am
Comment by Brian Krueger, PhD in Happy Birthday, Julia!

I'd gladly take on that burden if you were my roomie ;) . . .Read More
Aug 15, 2012, 4:25pm
Comment by JaySeeDub in Happy Birthday, Julia!

If it makes you feel any better, it could be worse. My roommates complain about expanding waistlines. . . .Read More
Aug 15, 2012, 2:33pm
Comment by Brian Krueger, PhD in Happy Birthday, Julia!

Your posts always make me so hungry and its 9am! I saw that amazon now has reruns of "The French Chef" available for streaming.  It made me want to go back and check some of them out.  I remember. . .Read More
Aug 15, 2012, 8:15am
Comment by yannisguerra in EMR - Electronic Medical Records

I feel your pain. It is really bad. Even worse when half of those pages are non important informations (like 5 copies of the same lab, including who ordered it, when, where, etc) So wastefu. . .Read More
May 10, 2012, 6:56pm
Friday, March 4, 2011

There are two important things you need before you begin a recipe - good ingredients and good equipment. Good ingredients are key because they need minimal work. Why bother hiding the inherent good flavor in a quality piece of protein or vegetable under mounds of spices and herbs? Doesn't need it.

Equipment is something home cooks don't always think of the right way. The most expensive cookware isn't always the best and flashy isn't always better. You can pick up a multitude of decent cookware at any restaurant supply store - pots and pans, storage, tools. You don't need the $130 stainless steel pan when you can pick up a decent one for $20 at a restaurant supply store (as I mentioned previously).

But there's one key piece of equipment that I cannot stress enough. Especially if you are going to go out and play with modern cuisine and the array of ingredients that read like they belong in a chem or biochem lab - xanthan gum, sodium alginate, anhydrous citric acid, anhydrous caffeine, tapioca maltodextrin. Maybe you've picked up Martin Lersch's handy guide over at khymos.org. Or maybe you've seen me tweet a recipe. That most important piece of equipment is the humble kitchen scale.

Let's forget the modernist ingredients for a second and think about why the scale is important in every day cooking. Maybe you're showing off for a date and want to make fresh pasta from scratch. Maybe you're getting your hands dirty making a cake from scratch for the first time. Sure, you could measure the flour and salt by volume, but why would you? Think for a bit about how in the lab we, as scientists, aim for precision. You wouldn't eyeball reagents, unless they were to excess, would you? Why do we let ourselves grow complacent in the kitchen? Making that pasta involves chemistry. You're working gluten and gliadin to make a protein matrix that gives structure and body to your food. If you can control that process, you can turn out a better product with which to wow your guests. And if you're trying to control that process, wouldn't you want to be as precise as possible?  That kitchen scale will help you with that precision. It will help you control the reactions going on in the pasta dough and cake batter. Seriously. Controlling those reactions is what great cooks and chefs do, they just don't realize it. Why shouldn't we exercise that control?

I use two scales in my kitchen. One is a simple Oxo scale that measures to the gram, and the other is a "precision" scale that measures out to .01g. Having the extra decimals is great for really small scale preparations. If I'm playing around with ingredients and dishes, I'm not making enough for 4 full plates. I just want one small preparation I can taste and give to friends to taste.

 

Stove Top Potatoes

  • 3.8% salt water solution (2 liters)
  • 3kg mixed baby potatoes (or any small potatoes you can find)
  • 1 sprig rosemary (whole)
  • 1 sprig rosemary (chopped fine)

 

  1. Wash your potatoes and set aside to dry.
  2. Make your salt water solution. (38g kosher salt added to a 1L container, distilled water added to 1L mark) Add potatoes to a pan or pot large enough to hold potatoes and water. Cover in salt water solution. Add whole and chopped rosemary. Set to medium heat and leave uncovered.
  3. Cook potatoes until water has completely evaporated and salt covers the potatoes. Serve and enjoy hot.

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