Monthly Archives: March 2013

Kauai Expedition with CIP & KCCCS

Posted on March 20, 2013 by admin
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[imagebrowser id=1] What a jam packed 48 hours of teaching, cooking, learning and fun! I want to say how much I enjoyed working with the kids at Kauai Community College Culinary School. They were so eager to absorb and so responsive. It was very rewarding and their energy made me feel like I was back in school. Not only did I  have the opportunity to do a seminar, a pop-up dinner for Culinary Institute of the Pacific - Diamond Head fundraiser, we toured an organic farm th... Read more

The Trouble with Tapioca

Posted on March 16, 2013 by admin
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You’d think cooking tapioca pearls isn’t rocket science. You buy the non-instant stuff and you have to boil it for a pretty long time until it becomes clear. The cassava root is super dense, it’s got weird molecular properties and an incredible amount of starch which makes for super strong thickening properties. The small ones are pretty easy. Boil until clear and your good. The large pearls however are a different story. You can cook it all day long and it just mak... Read more

Molecular Gastronomy

Posted on March 09, 2013 by admin
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Molecular gastronomy Is actually evident in the cooking we already do. You can’t escape basic tastes. It’s essentially focusing way, way in on a tip of an iceberg, on a specific aspect of cooking and taking that off on a tangent. It’s the extreme focus is what makes that a trend. In Molecular Gastronomy, all the flavors are basic flavors, it’s about tricking your eyes and your mouth. So you look at something and they look like fish eggs but they taste like bell pe... Read more