I have this strange dream of having an apothecary’s shop in my kitchen, or so it would appear. I want to find the best way of distilling food down to its essence, then having it ready at a moment’s notice to enhance a bit of food or drink.
It’s odd, really, because I don’t use that [...]
Making your own vanilla extract appeals to me tremendously. I must do this.
The Traveler’s Lunchbox - Project Vanilla: “There are probably easier ways to do it, where you just use a set ratio of beans to alcohol and let it sit until ready. The beauty of this method, however, is that a) aside from the [...]
Harold McGee never fails to make me interested:
The Essence of Nearly Anything, Drop by Limpid Drop - New York Times: “Think of such liquids as essences. They have no fibers, no pulp, no fat, no substance at all. They’re just flavor in fluid form, perhaps with a tinge of color, like a classic beef consommé. [...]
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