Check out this incredible way to serve melted cheese! Raclette is cheese that is usually fashioned into a wheel of about 13 lbs. It is most commonly used for melting by heating the cheese and scraping off the melted part.
All this talk of bread and pastries got you hungry? Why not try one of the best bakeries in D.C.- Bread Furst? I went last week, and highly recommend making the short trip! (Their address is4434 Connecticut Ave NW, Washington, DC 20008)
They have everything from bread loaves to breakfast foods to cakes, pies, salads, and many more. Check out their menu here: http://www.breadfurst.com/#!ourfood/cfvg
Here are some pictures I took at the bakery! (Check out the maillard reaction on the first one)
Nathan Myhrvold is the founder of The Cooking Lab, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home and author of The Photography of Modernist Cuisine.
His book, Modernist Cuisine, was created by an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.
His approach is very interesting, and ties a lot into what we have talked about gastronomy and the culture of food.
Here is the Ted Talk with author Nathan Myhrvol on modernist cuisine!
As our presenter from Nicecream said, he and his buddy made ice-cream with liquid nitrogen in their apartment on a Saturday afternoon, so why can’t we?
Wanna know how to make it?
A basic recipe is:
1 ½ quart of half and half
1 quart of heavy cream
1 ½ cup sugar
5 tablespoons vanilla if you like vanilla ice cream.
(You may add other things to flavor the ice cream like chocolate syrup, peaches, bananas, etc.)
Large stainless steel pot. We use one that is at least 4 gallons. The pot needs to be resistant to the cold temperatures of liquid nitrogen. Most plastic pots are not.
Long wooden spoon for stirring.
Measuring cup and spoons for sugar, vanilla.
5 liter container of liquid nitrogen.
Containers to put servings in. 8 oz Styrofoam cups are fine.
To see what to do next, you can follow the basic steps laid out for you on this website:
Or, if you want to watch these steps in action, watch this short video:
Furthermore, if you are curious about where you would actually go to get liquid nitrogen, you can order some online (air products.com), go to Cryo Express in Gaithersburg, or actually visit Nicecream in Arlington!
If you try this out, or go to the store, let me know what you think!
All this snow has made me get more creative with the food I can make in my lounge, and thanks to these websites I’ve gotten some great ideas! Try out some of these college budget-friendly dorm food hacks: