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How to get a clear and tasty consomme

Posted Sep 25th 2008 3:00PM by Monika Bartyzel
Filed under: Soups/Salads

Before I started making stocks and soups, I falsely assumed that tasty broths were just naturally clear. Then I got my mom to show me how to make her post-Thanksgiving turkey broth. The taste was there, but so was the fat, and that less tasty looking gelatinous goo that came from chilling it in the fridge.

But what about consomme? Michael Ruhlman's latest post details how to turn that homemade stock into a delightfully clear consomme. I plan to test this once Thanksgiving hits, if I can pull myself out of turkey hangover and find the drive.

If you have experience with the art of consomme, is this how you do it? What are your techniques?

The Elements of Cooking, Cookbook of the Day

Posted Jul 21st 2008 12:05PM by Marisa McClellan
Filed under: Cookbook Spotlight, Celebrities

Have you ever wondered about why it's important to salt your food at various stages of the cooking process? Or wished for someone to talk you through a good technique for poaching an egg with humor and understanding? If so, Michael Ruhlman's 2007 book, The Elements of Cooking should be given a place in your kitchen as this book has the answers and guidance you seek.

This is a book that walks you through basics, gives you insights into the ways in which chefs think and offers lots of little things you can do to make your home cooking more successful and delicious. It is the best-written and most instructive book I've clapped eyes on in a long time. If my educational texts in college had been this engrossing, I probably would have stayed a student for ever.

In addition to offering lots of immensely helpful tips, there are also a handful of recipes scattered throughout the book, mostly tucked in the A to Z section. They might not look like recipes as you're used to seeing, as they come in narrative form, but they are there, in the form of instructions on how to macerate berries or make lemon confit. I can't say enough good things about this book, I just recommend that if you have any interest in learning more about cooking and the food you eat, you should check it out.

Ruhlman talks foie gras

Posted Jul 30th 2006 11:04AM by Nick Vagnoni
Filed under: Poultry, On the Blogs, Meat

If you've already decided that foie gras isn't for you, then Michael Ruhlman's recent post on megnut probably isn't going to change your mind. If, however, you're undecided about the stuff, or (gasp) a fan, then by all means this is worth reading. Even with phrases like "pluck out any large dark veins," or "spread out the lobes," Ruhlman makes the fatted liver sound damn tasty, especially with scrambled eggs or soaked in milk and then poached. He also makes the point that, unlike most other high-end products, the foie gras available to the average consumer is likely of the same grade as the stuff available to most chefs because there are only a few suppliers in the U.S. Note that Tony Bourdain gives Ruhlman the atta-boy in the lengthy and worth-reading series of comments that follow the post.

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How to get a clear and tasty consomme

The Elements of Cooking, Cookbook of the Day

Ruhlman talks foie gras

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