Food Ideas For Everyone

IDEASforEVERYONE

This section is focused on ideas for everyone. The

ingredients are ones we all have in our kitchens and tend to
take for granted. Why make vinegar? Because we can make
something delicious with unique and exceptional flavors
that is not available in stores. You could just let your

leftover wine ferment on the counter. But understanding the
science behind the process and having a path to follow
allows you to produce consistent results and create new
interpretations, like maple vinegar. Creativity requires a
process. We are sharing our discoveries about kitchen
processes so that you can take them and create new things
in your kitchen.In this section we build a foundation by covering
ingredients and techniques that will be familiar to almost
everyone. Many of the topicS were inspired by questions
that people have asked us over the years. Some are
questions we've asked each other. Asking questions helps
us all become better cooks. A great meal can be as simple
as scrambled eggs but they should be the best darned
scrambled eggs you can make. We're going to tell you how
to do that and why our method works.
Many of the ideas may seem basic. Upon reflection,
though, it's clear that a lot of mystery is still associated
with many standard ingredients. Most of us know how to
cook an egg. But how many of us have actually considered
what is happening to the egg as it cooks? How does brine
work to add flavor and moisture to your food? What is
steam leavening? How does sourdough work? Why is lactic
acid important to your starter? The answers to these and
many other questions are in this section.
Cooking provides an opportunity for us to be both
scientists and artists. We like to try new things just to see
what will happen. The worst result is that we have to order
pizza. But pizza dinners tend to occur at the end of our
most illuminating days, because we learn more from failure
than from success. Think of that. The more we know, the
less pizza we order. Occasionally we even make our own.
Delivery days never go completely out of fashion because
there are always new questions to ask and mistakes to be
made. That's what makes cooking fun for us.The recipes in this section are given to illustrate the
science and help you get a feel for how things work. They
are also included because the food is delicious. We've
listed ingredients by American volume measurements first
and then by weight in grams to make them accessible to as
large an audience as possible. We hope you'll try these
recipes once as they are to see how they work and then use
them as a jumping-off point for interpretation in your own
kitchen.

SEASONING and PRESERVING

SALT

• BeefSeasoning
• Vanilla Salt
• Everything Cured Salmon and Cream Cheese

BRINING

• Twice-Cooked Scallops
• Honey Mustard Brine
• Roast Chicken Brine

VINEGAR

• Every Wine Vinegar
• MapJe Vinegar

PICKLING

• Instant Watermelon RindPickle
• Red Cabbage Kimchi
• Lime Pickles
• Pickled Chorizo

FREEZING

• Preserved Lemons
• Cryo-Blanched Asparagus

DEHYDRATING

• Onion Glass
• Rhubarb Ribbons

SMOKING

• Cold-Smoked Fried Chicken
• Hot-Smoked Mussels
• Smoked Pasta Dough
• Sweet and Sour Egnt
• Smoked Condiments  

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