The question about whether a steamed duck leg tastes as good duck confit has been boggling my mind for months ever since I read this article in the New York Times . Finally, last night, after spending the previous three days hacking up two ducks, rendering loads of fat, and figuring out what to do with the heads ( Jonathan Gold actually sent me some interesting options on Twitter), I f...
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Is duck confit a lie? According to Dr. Myhrvold, who runs Intellectual Ventures in Seattle, the technique is actually rather pointless.
...confit, the French technique of cooking slowly in fat, is supposed to impart a uniq...
Everybody’s always talking about lobster--in a roll mixed with mayonnaise, sliced in two and charred on a grill, served with dipping butter next to a tender piece of filet mignon. The fact is, this animal gets far too much attention. No doubt about it, lobster is quite something--but how often can you afford to eat it? For the same reason we rarely eat filet mignon--and then only when it/a>...
Every once in a while I get really excited about something I've never made before, and before I really have a firm understanding about what I'm getting myself into, I'm in the middle of making it. "Hey, I've never made a whole ham . Let's do it tonight even though we have no guests." This is the thinking that lead me to pull out an apparatus that has never, ever been used in my kitchen...