Food writer and culinary expert Michael Ruhlman didn't want us to get through a week of celebrating kitchen gadgetry without singing praise of the digital scale. Damn the cups and tablespoons, cooking by weight is the only path to awesomeness.
Induction stoves may be making their way into restaurant kitchens, but for home cooks they're still a mystery. Fortunately, Wired product editor (and food geek) Mark McClusky volunteered to enlighten us:
You may not be able to spend hundreds on a meal at foodie mecca Alinea. But you can watch Grant Achatz pulverize, vaporize and atomize other people's plates—streamed live last night... Update: Recorded video embedded below
Want to see the inside of a four-star kitchen at primetime? Come back tonight to watch Alinea's Chef Grant Achatz prepping dinner, live on camera 9:45P ET/6:45PM PT. Hit the Taste Test link for the video. [Taste Test: Alinea Files]
About 30% of our new hires walk into the kitchen knowing exactly what this is.
People have been eating snow since the 4th-century BC, but nowadays the behavior is discouraged by parents the world over. People make ice creams, sorbets, gelatos, etc. every day. We wanted to make snow. In the kitchen. It's hard.
Help! We want to flatten food. I mean, really flatten it. Maybe even fuse foods together in the process. And to do it, we'll need your ideas.
In his Taste Test guest editor intro, Nick Kokonas recounts meeting chef Grant Achatz and founding Alinea, a restaurant that cooks food by freezing it, distills ingredients' essences to vapor and questions the very eating utensils you use everyday.
