Posts by castironchef

Tradition and quite a few successful chefs insist that one must frequently baste roasting poultry with fat in order to add flavor, keep the meat moist and the skin crispy. Others assert that basting does the opposite, because it...

What are the "hot" topics in the kitchen science field? Is there even such a field? I mean, are there academics actively pursuing research? Or are the only scientists working in the field employed by the same companies that...

When I used to cure new cast iron cookware at home, I got into a controversy with my wife. I use the high temperature method of seasoning, 425 degrees for an hour and a half. This caused a lot of smoke and fumes, more than could be...

I recently saw that at least one manufacturer is selling nickel plated cast iron skillets. Asides from the poor aesthetics (I think that they look horrible, but I'm old-fashioned when it comes to cast iron), I am concerned about...

You roll starting on one of the long sides.

I have both your original and the "completely revised and updated" versions of On Food And Cooking. I enjoy them both (and am half way through the new one) and have learned quite a bit from them. I am curious, though, as...

Thanks. I'll give it a try.

Yeah, but HIS stress was over. Think of the pour sous' stress! Late and missing food shipments. The bane of my cooking existence. NOTHING I do eliminates them. There was at least one time, around 1 a.m. on an important catering...

The cake itself, being a genoise, is very light, too. (I like to use a cherry, mascarpone filling.) In fact, the whole thing is pretty darned delicious! A thin slice after a heavy holiday meal is fantastic.

Brisket with Maker's Mark Onions?!?! Sounds fabulous. Recipe? PLEASE?