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experiment | Logan's Kitchen
https://loganskitchen.com/tag/experiment
One dad's way of teaching his son about food, cooking, and living. Veal stock is lauded as culinary gold in French cooking, chicken feet are common in Chinese stocks, and pig feet are the secret weapon to many pots of split pea soup. What do all of these culinary weapons have in common? When cooked for a long time, they release lots of gelatin. Hervé This in Molecular Gastronomy. Discusses the affects of gelatin on volatile odorant molecules:. Continue reading →. Join 549 other followers. Create a free w...
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Growing Food | Logan's Kitchen
https://loganskitchen.com/category/growing-food
One dad's way of teaching his son about food, cooking, and living. Category Archives: Growing Food. Continue reading →. The Importance of Reading and Plant Adaptation. Two notes; one important, the other just interesting. I’m sure you can guess what they are based on the title. Continue reading →. Noticeable Growth and Tiny Edibles. Continue reading →. Continue reading →. Continue reading →. Enter your email address to follow this blog and receive notifications of new posts by email.
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beef | Logan's Kitchen
https://loganskitchen.com/tag/beef
One dad's way of teaching his son about food, cooking, and living. Braised Chuck Eye with Cabbage and Diavolo Sauce. Continue reading →. Enter your email address to follow this blog and receive notifications of new posts by email. Join 549 other followers. Braised Chuck Eye with Cabbage and Diavolo Sauce wp.me/p2acWe-8B. Experiments with Gelatin wp.me/p2acWe-8v. Braised Short Ribs with Celery Root Puree and Glazed Carrots wp.me/p2acWe-8n. The Real Bears therealbears.com. Blog at WordPress.com.
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Kitchen Notes | Logan's Kitchen
https://loganskitchen.com/category/kitchen-notes
One dad's way of teaching his son about food, cooking, and living. Category Archives: Kitchen Notes. Veal stock is lauded as culinary gold in French cooking, chicken feet are common in Chinese stocks, and pig feet are the secret weapon to many pots of split pea soup. What do all of these culinary weapons have in common? When cooked for a long time, they release lots of gelatin. Hervé This in Molecular Gastronomy. Discusses the affects of gelatin on volatile odorant molecules:. Continue reading →. The Rea...
loganskitchen.com
carrots | Logan's Kitchen
https://loganskitchen.com/tag/carrots
One dad's way of teaching his son about food, cooking, and living. Braised Short Ribs with Celery Root Puree and Glazed Carrots. Continue reading →. The Importance of Reading and Plant Adaptation. Two notes; one important, the other just interesting. I’m sure you can guess what they are based on the title. Continue reading →. Roast Chicken and Vegetables. Continue reading →. Enter your email address to follow this blog and receive notifications of new posts by email. Join 549 other followers.
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Diavolo | Logan's Kitchen
https://loganskitchen.com/tag/diavolo
One dad's way of teaching his son about food, cooking, and living. Braised Chuck Eye with Cabbage and Diavolo Sauce. Continue reading →. Enter your email address to follow this blog and receive notifications of new posts by email. Join 549 other followers. Braised Chuck Eye with Cabbage and Diavolo Sauce wp.me/p2acWe-8B. Experiments with Gelatin wp.me/p2acWe-8v. Braised Short Ribs with Celery Root Puree and Glazed Carrots wp.me/p2acWe-8n. The Real Bears therealbears.com. Join 549 other followers.
loganskitchen.com
Braised Short Ribs with Celery Root Puree and Glazed Carrots | Logan's Kitchen
https://loganskitchen.com/2012/10/19/braised-short-ribs-with-celery-root-puree-and-glazed-carrots
One dad's way of teaching his son about food, cooking, and living. Braised Short Ribs with Celery Root Puree and Glazed Carrots. I’m heading to Chicago this weekend to audition for season 4 of Master Chef. This is the dish I’ll be offering. Sorry I don’t have the recipe up…I didn’t get to it in the flurry of cooking and packing. I’ll describe it a little better now, then post the recipe later. 8230;……………………………. Get ready for a long grocery list. Serves 4. 1 bottle of red wine. 6-8 bone-in short ribs.
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Food Relections | Logan's Kitchen
https://loganskitchen.com/category/food-relections
One dad's way of teaching his son about food, cooking, and living. Category Archives: Food Relections. I am Logan’s grandmother, Nanny. My roots are southern. The deep-south kind of southern where sweet tea and fried foods abound. Where hospitality is synonymous with eating, so the more you feed people, the better hostess you must be. Continue reading →. Sometimes you just need to walk…. Continue reading →. Why Eating Meat is Ethical. Why Eating Meat is Ethical? Continue reading →.
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Braised Chuck Eye with Cabbage and Diavolo Sauce | Logan's Kitchen
https://loganskitchen.com/2013/02/18/braised-chuck-eye-with-cabbage-and-diavolo-sauce
One dad's way of teaching his son about food, cooking, and living. Braised Chuck Eye with Cabbage and Diavolo Sauce. One of the blogs I follow is Ideas in Food. Written by Alex Talbot and Aki Kamozawa. They also have a wonderful book. By the same name. In early January Alex and Aki posted about using a combination of a prepared red sauce and the pressure cooker to braise short ribs. With both quick and delicious results. This served as inspiration. Two large chuck eye. Half of a green cabbage. Fill in yo...
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molecular | Logan's Kitchen
https://loganskitchen.com/tag/molecular
One dad's way of teaching his son about food, cooking, and living. Veal stock is lauded as culinary gold in French cooking, chicken feet are common in Chinese stocks, and pig feet are the secret weapon to many pots of split pea soup. What do all of these culinary weapons have in common? When cooked for a long time, they release lots of gelatin. Hervé This in Molecular Gastronomy. Discusses the affects of gelatin on volatile odorant molecules:. Continue reading →. Join 549 other followers. Blog at WordPre...