Q.

Should I use grass-fed wagyu or grain-finished wagyu in burgers?

A.

It’s a matter of personal preference. Here’s the criteria that I’d use to decide: Fat Content: As a general rule of thumb, ground beef that is 20% fat is considered by chefs to be ideal for burgers & other formed
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Q.

Gelatin Bloom Strength Questions

A.

Q: How much 240 bloom gelatin would I need to set 100ml (or if easier 1L) of water? A: Technically bloom strength is a measure of the firmness of the resulting gel of equivalent blends of water and gelatin. In
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Q.

What is torchon?

A.

Torchon is foie gras that’s been formed into a cylinder shape, wrapped in cloth and very gently poached in stock, goose fat or duck fat.  It’s then chilled to set, unwrapped, and sliced – typically for use as an hors
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Q.

What is guar gum?

A.

You’ve probably wondered this while looking at the ingredients list of a carton of ice cream, because that’s where most Americans will encounter this substance.  It also shows up in baked goods (especially gluten free ones) & beverages. Guar gum
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Q.

What’s the best way to preserve fresh piri piri chilies?

A.

While you can pickle or freeze chilies, with a small, very hot pepper like the piri piri, we’d recommend drying/dehydrating. A dehydrator will probably give you the best results (drying without cooking as an oven would). While you can dehydrate
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Q.

What’s the difference between your crystallized & fresh edible flowers?

A.

What’s the difference between your crystallized & fresh edible flowers? We get asked about the differences between our crystallized flowers and  fresh edible flowers a lot. Here’s the basic breakdown:   Fresh Crystalized Texture Pliable Stiff & Brittle Flavors Varies
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Q.

What is the largest part of the grain kernel?

A.

The largest part of the typical grain kernel is called the “endosperm” – it’s the energy storage capsule – providing the food a nascent plant needs to grow from the seed. The endosperm is the part of a wheat grain
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Q.

How many pounds of fresh elderberries for a 9″ pie?

A.

We haven’t made elderberry pie in the test kitchen yet, but from looking at a variety of different recipes online it looks like you’re going to want between 3 1/2 and 4 cups of fresh elderberries for a pie. According
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Q.

What are Pressure Processed (HPP) Lobsters?

A.

Live Maine lobsters are loaded into a high pressure processing machine, which uses pressure at or above 40,000 psi (pounds per inch) to kill the lobsters almost instantaneously. This process also separates the meat from the shell inside the lobster,
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Q.

How would you prepare fresh porcinis?

A.

My favorite application for fresh porcini mushrooms is probably simply grilling them and then finishing them with a spritz of lemon juice.  Slice them and put them over pasta or risotto with parmigiano reggiano cheese – heaven!  Of course, you
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Q.

Can I store live oysters on dry ice?

A.

I would strongly recommend not storing live oysters on or under dry ice. Dry ice is significantly colder than conventional ice and will very likely kill them (quite possibly by freezing them). In addition, as dry ice melts (sublimates) it
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Q.

Do you contract grow or do your own your own farms?

A.

I assume you’re asking about our produce offerings? We don’t own our own farms, but instead work with farmers, foragers & produce trading markets across the country to build our collection of specialty fruits, vegetables & edible flowers. Some items
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Q.

Why did my frozen grass-fed beef arrive past its expiration date?

A.

Don’t worry, it’s ok! That is actually a use or freeze by date, so the actual use-by date for frozen product is up to two years after the fresh use-by date. Because of the immaculate cleanliness of their processing operations,
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Q.

What are Certified Maine Lobsters?

A.

Certified Maine Lobsters have been caught in Maine. Because “Maine lobster” is the name of the species (which is found up & down the East coast of the US & Canada), not all Maine lobsters are actually caught in Maine.
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Q.

What is Oleo Saccharum?

A.

Don’t let the name intimidate you, Oleo Saccharum isn’t some sort of chemical laden preservative or artificial colorant.  It’s a classic (and classy) bartending ingredient/technique with a highfalutin’ Latin name (which translates to a less intimidating “sugared oil”). Oleo Saccharum
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