Michael Ruhlman's Blog, page 63

Gift Week: Season's Best Book and Others I Like

  My pick for best food book of the year is Tamar Adler's An Everlasting Meal, a collection of thoughtful, elegantly written essays on food and cooking. Tamar, who hass worked mainly food magazines and has also done actual time on the line at Prune and Chez Panisse, opens the book with the rather preposterous, even arrogant [...]

Gift Week: Season's Best Books and Others I Like

  My pick for best food book of the year is Tamar Adler's An Everlasting Meal, a collection of thoughtful, elegantly written essays on food and cooking. Tamar, who hass worked mainly food magazines and has also done actual time on the line at Prune and Chez Panisse, opens the book with the rather preposterous, even arrogant [...]

Give the Gift of Sous Vide

Cooking sous vide, wrapped food submerged in warm to hot water, is a relatively new form of cooking now available to home cooks. The method truly does allow for transforming food in ways previously not possible with such precision. The best example of what it can do is short ribs. Short ribs cooked at 140˚ [...]

Gift Week: Affordable, Useful Gifts

When it comes to small great gifts, kitchen tools can't be beat.  Items like the above Benriner mandoline, a tool you'll find in just about every professional cook's knife kit, is perfect. But there are many many ridiculous small brightly colored kitchen items out there tempting those who don't cook with promises of ease and [...]

Big Green Egg Review

This summer, I tweeted that I had Big Green Egg envy, word that reached Ray Lampe, aka Dr. BBQ and Big Green Egg's official chef. He convinced the company to ship me their top of the line (with the cypress wood table, which is awesome if you can afford it). I really wanted to cook [...]

Gift Week: The Big Guns

This week's posts will be devoted my personal kitchen tool gift guide, starting with the big guns. I got my first KitchenAid stand mixer 20 years ago as a Christmas gift from my mom's boyfriend, Hap, and it was one of the best gifts I ever got. It's the most used appliance in my kitchen. [...]

Ruhlman's Twenty: The Calendar

Two years ago, Donna made a calendar of some of her favorite food shots. Last year she didn't and several people complained. So this year she made one using some of her favorite shots from Ruhlman's Twenty. I linked each one to one of the twenty techniques and also add some words about the technique [...]

Ruhlman's Twenty: The Calendar!

Two years ago, Donna made a calendar of some of her favorite food shots. Last year she didn't and several people complained. So this year she made one using some of her favorite shots from Ruhlman's Twenty. I linked each one to one of the twenty techniques and also add some words about the technique [...]

Happy Thanksgiving! (stock from carcass recipe)

Of the many many reasons I have to be thankful, one of them is this blog and the enormously thoughtful, intelligent readers who drop by to read and comment. I truly am grateful. Thank you. I wish you all happy Thanksgiving (and hope that you have tons of fun in the kitchen today)! The above [...]

Thanksgiving Turkey: Roast/Braise Method

  The two great turkey conundrums: 1) how to have juicy breast meat and tender dark meat and 2) how to serve it all hot to a lot of people. Answer: the roast/braise method. Last year, chatting with my neighbor, the excellent chef Doug Katz (Fire Food and Drink), described how he cooks the turkey [...]