Not Your Ordinary Donut

These "donut pies" may look like donuts, but they are really rings of pastry dough which have been stuffed with fillings and deep-fried. Via not martha.

 
Posted by Josh Friedland on Mar 12, 2009 in Technique | Link |
 


Twine and Dine

The joy of cooking with string: "You gotta love any kitchen tool that you can get at Home Depot."

 
Posted by Josh Friedland on Mar 4, 2009 in Technique | Link |
 


How Sword Swallowing Works

Sword swallowing is no trick. It's real. New Scientist explains how it's done.

 
Posted by Josh Friedland on Feb 27, 2009 in Technique | Link |
 


Whither the Pasta-Water Paradigm?

Writer Harold McGee does the unthinkable -- cooking pasta in a smaller ratio of water than is customary -- and it turns out fine (saves water and energy too).

 
Posted by Josh Friedland on Feb 25, 2009 in Technique | Link |
 


Skimming Tips

Four ways to get the fat out of your stock, including dipping a spoon in ice water before skimming ("the cold metal will cause fats in the foam to coagulate and stick to the bottom of the spoon").

 
Posted by Josh Friedland on Jan 23, 2009 in Technique | Link |
 


How to Cook Sausages

Don't prick your sausages. "poach" them in hot oil.

 
Posted by Josh Friedland on Nov 11, 2008 in Technique | Link |
 


Boy Scouts and Dutch Ovens

Boy Scouts master art of Dutch Oven cooking [thespectrum.com]

 
Posted by Josh Friedland on Nov 3, 2008 in Technique | Link |
 


How To Turn Your Kitchen Into a Science Lab

Dry-Ice Martini and Electric Cake [New York Times]

 
Posted by Josh Friedland on Oct 29, 2008 in Technique | Link |
 


In Season: Autumn Leaf Pies

Savory and sweet Autumn leaf Pies [not martha]

 
Posted by Josh Friedland on Oct 23, 2008 in Technique | Link |
 


Author Mark Kurlansky (he of Salt) on How to Store Your Oil

Essential Oil [Bon Appetit]

 
Posted by Josh Friedland on Oct 21, 2008 in Technique | Link |
 


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