Cooking Issues
The International Culinary Center's Tech 'N Stuff Blog
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Latest posts
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The Searzall: Now On Kickstarter
by Paul Adams You’ve been waiting for months for the Searzall hand-held power broiler. Here it is! Contribute on Kickstarter today!
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New Technique: Pressure Pickle and the Cucumber Martini
by Dave Arnold If you have a chamber vacuum sealer, you can use the vacuum to do a kind of rapid pickling, forcing a liquid (such as gin) into a solid (such as cucumber). If you don’t have a chamber vacuum sealer, that’s been a hard trick to pull off. I use an ISI whipper […]
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Recipe Quest: Shear-Thickening Starch Noodles
by Paul Adams Last week, the landlord of this blog spotted an intriguing video online of a man in China making noodles. Look at that. The guy’s got a big bowl of white non-Newtonian goo. When he smacks it or squeezes it, it’s as firm as clay, but when he leaves it alone, it’s…
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Patent Pending: the Searzall
by Paul Adams [UPDATE: Now on Kickstarter!] Finishing a dish by convecting the hell out of it with a blowtorch is so primally satisfying — thousands of degrees, high-velocity open flame, instant gratification as the food transforms in seconds before your eyes. Raw power! But,…
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Drinking With Dave: The Bangkok Daiquiri
by Paul Adams Welcome back to Cooking Issues. It’s been a while. The blog here got a little bit snowed under with male-enhancement spam while the staff’s attention was on other things, but I volunteered to come shovel it out–I spend my days at Popular Science–and now posting…