Category Archives: Technique

Cultured Butter at Home

By ruhlman | Published: March 1, 2010
Cultured Butter, photo by Donna Have had butter on my mind for the past two weeks (I often have butter on my mind, but it's been acute recently), and when my thoughts turned to Indian food the combination resulted in the desire to make ghee.  Ghee, the Indian version of clarified butter, is traditionally made with [...]
Posted in Technique | Tagged , | 64 Comments

How To Make Grits
(Sauteed Grits with Sausage and Poached Egg)

By ruhlman | Published: February 24, 2010
Sauteed grits with poached egg and sausage, photo by Donna Over the weekend I was working on a recipe based on the traditional low country dish, shrimp and grits.  I’d found excellent grits from this company at my grocery store, I tapped my friend and former instructor Eve Felder for her recollections of growing up in [...]
Also posted in Breakfast, Charcuterie, Eggs | Tagged , , , | Comments closed

Why I Cook

By ruhlman | Published: February 19, 2010
Dicing Onion, photo by Donna I posted yesterday on twitter that I began cooking because I was hungry but continued to cook because I loved to eat, and it got me thinking.  There are so many different reasons to cook, as a number of twitters pointed out.  Self-defense was a good one!  And with the state [...]
Also posted in Rant | Comments closed

Vanilla Sugar

By ruhlman | Published: February 15, 2010
Vanilla pods, packed in sugar, photo by Donna James and I made popovers Sunday morning and sprinkled them with vanilla sugar, and this sugar made the popovers appealing in a surprisingly effective way.  Like fleur de sel on caramel.  It brought the flavors and textures together without overtly calling attention to itself.  When I’d posted a [...]
Also posted in Desserts | Tagged , | Comments closed

What Salt Should I Use?

By ruhlman | Published: February 2, 2010
Equal weights of different salts, photo by Donna. Notice the difference in volume between the kosher and fleur de sel. After my minor salt rant, a number of people asked which salt to use and what I thought about various salts.  There are a mind-numbing array of salts out there, even big blocks of salt you [...]
Also posted in Rant | Comments closed

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