Monthly Archives: March 2013

Beef “stew”

I was short with some of the details in my post on stocks.  I thought I’d elaborate here on a new (for me) approach to stews. My current issue with stews and braises is that the meat is too cooked.…

A Crisis Worth Buzzing About

The practice of beekeeping is the harvesting of excess honey produced by the bees which will not be consumed during the winter months. Inherent in this one statement encompasses an incredible number of concepts including by not limited to husbandry,…

Margins for error

As much as I wish it weren’t true, I cook proteins inconsistently. Lack of repetitions must matter. Amassing repetitions is exactly how restaurant cooks learn to cook consistently. In other words, practice makes perfect. The corollary is that it would…

“Shoot One, Please”

The New York Times put up an “Op-Doc” on hunting, occasioned by the Youth Firearms Deer Hunt in New York.  The documentary features a 15-year-old.  He’s accompanied on the hunt by his older brother and father. Based on votes, the…

Water Baths

Sometimes you are caught unprepared or overlook small steps in prep, which may set back your cooking significantly.  Sometimes this is fairly innocuous like forgetting to put a bottle of something in the fridge to chill for your guests.  Other…