Q.

My fish cake mixture is too lemony – how to rectify?

A.

I’m assuming you’re asking how to fix your current batch rather than how to avoid this problem in the future.  While you could add other strong ingredients to try to hide the lemon, or a bland starch filler to dilute
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Q.

Are French Marigolds Edible?

A.

Despite some people on the internet saying that they are not, French Marigolds are indeed edible according to authoritative sites like the National Gardening Association, Plants for the Future, etc. – Question Submitted by Louise

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Q.

What molecular gastronomy ingredient is in Modernist Cuisine’s “American Cheese”?

A.

While The Kitchen Lab included carrageenan and sodium citrate in their original recipe in the large Modernist Cuisine book, they have since modified it (as printed in Modernist Cuisine at Home) to only require the sodium citrate.  Sodium citrate helps
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Q.

Why are some cocktails shaken & others stirred?

A.

We’ve all heard the iconic James Bond line “Vodka martini. Shaken, not stirred”, but most people don’t realize what made the line so cool back when it was first uttered. In that line Bond is asserting his hip preference to
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Q.

What does it mean when a cocktail is served “straight up”?

A.

Cocktails served “straight up” (or “up” for short) have all the ice cubes that they were mixed with strained out of them. Straight up cocktails won’t be further diluted as they sit from ice melting into them, but they’ll also
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Q.

Why do my pancakes from scratch turn out flat?

A.

If your pancakes are flat rather than fluffy, this likely means that you have a leavening issue.  I can think of two possible causes: 1. Your baking powder is old.  As baking powder ages past its use by date, it
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Q.

What salmon should I pickle and jar for the best color and flavor?

A.

Many recipes for pickled salmon (including the one on our blog) don’t specify a salmon species, which indicates to me that any variety will probably work. Atlantic salmon is probably traditional for many salmon recipes, but is paler in color
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Q.

Which edible flowers work well with dark/milk/white chocolate…?

A.

…in candy bars? I would suggest using the crystallized flowers and flower crystals we sell.  They would have a long shelf life before and after you apply them to your chocolate. The flower crystals are made from sugar and the
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Q.

What exotic flavors create a really special caramel sauce…?

A.

[For example] “…Cardamon? Meyer lemon simple syrup? Rose water?” Cardamom seems like an excellent addition to caramel sauce.  I’d probably scald the cream you’re going to be adding to the caramel with the cardamom pods or seeds (and/or any other
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Q.

What is “Beurre Manie”?

A.

Buerre manie (“kneaded butter”) is a method of using starch to thicken liquids without risking clumps.  Starch (traditionally wheat flour) is pressed into clumps of butter (traditionally in a 1 to 1 ratio) before being added to the pot or
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Q.

Do you need to tenderize steaks before grilling?

A.

As a general rule, the common steak cuts (premium steaks like filet mignon/tenderloin, ribeye, strip, top sirloin…or cheaper by still excellent cuts like flank, hanger, skirt, flat iron) can be grilled without tenderizing. That said, some people choose to tenderize
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Q.

Can you freeze sweetbreads?

A.

Absolutely. In fact, doing so is quite common and highly recommended. Sweetbreads, like most other organ meats/offal, are extremely perishable.  Our grain-fed veal sweetbreads are stored and sold frozen, and should be used within a day of thawing. – Question
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Q.

What are sweetbreads?

A.

Sweetbreads are the thymus glands of a young animal, typically lamb or veal.  They have a mild flavor and a rich, creamy texture.  They’re one of the most prized organ meats (offal) and are a luxury ingredient.  Of the two
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Q.

What does it mean when a cocktail is served “on the rocks”?

A.

“On the rocks” cocktails are the opposite of “straight up” cocktails – they’re served in glasses with ice in them. Typically these cocktails are shaken or stirred with ice, then strained and poured over fresh ice in the serving glass.
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Q.

What is a Slurry?

A.

A slurry is a method for incorporating starches or flours into simmering liquids without clumping. Starches and flours thicken by “gelating” – their granules swell (trapping water) and leak starches into the surrounding liquid.  This is what makes gravy thick
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