About the Blog
January 2, 2008
Istarted this blog back in April of 2007 as a hobby and a way to keep track of recipes that worked (and ones that didn’t). Although I’m not yet a brand-name empire, the blog has grown quite a bit since its inception. I now try to post at least once a week, and to keep the content fresh and enticing.
All of the recipes contained here are 100% original, or they are clearly credited and linked. Some of the posts are old family recipes, but most are my own strange creations. Everything, with an occasional exception, is cooked in my small condo kitchen in Seattle. When the weather is nice here (for 12 days a year), I’ll grill on the roof. I’ve mentioned some of my favorite cookware before, and perhaps I’ll post a buying guide for the must-have kitchen complements.
You may have noticed that I don’t have ads on my blog. They’re annoying. As a supplemental income stream, I will link to cookware and accessories using an Amazon Associates ID. So, I get a (very) small commission off of anything you buy if you shop through my links. While I highly encourage you to do so, the primary aim of this blog has never been to generate cash - only to talk about great food.
If you’d like to learn more about me, then pull up a chair. For info about the photos you see on this site, check out my photography page.
You can also contact me at sheimend@gmail.com.
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April 15, 2008 at 9:40 am
Hey Scott,
I’ve been a big fan for a short time now.
I like the variation in your recipes, from simple classics to haute-cuisine.
They’re inspiring to a budding food hobbyist and computer science college student like myself.
Cooking questions:
-To make a balsamic reduction for drizzling on meats or salads, what heat level would you use: warm, simmer, boil? Also, is there a way to cut down on the acidic bite of such a reduction? Would sugar do it?
-I commonly have a problem with simultaneously forming a crust on foods and cooking it to my liking on the inside (be it roasted potatoes, seared meats, or fried chicken). Is this desire merely a function of heat level and food thickness?
Photography is a hobby of mine, too. I have an old man’s SLR (you know, the ones that take film?) but hope to soon get either the D40 or D80.
Anyway, don’t want to bother you too much. Just keep the recipes and other comments coming.
-Chris
April 15, 2008 at 8:58 pm
@Chris
Hi Chris,
Thanks you for the compliment! I think there’s something about computer science and cooking that go well together.
For your balsamic reduction, I would cook the sauce over high heat. Reductions work on the principle of cooking water out of a mixture to leave behind a concentrated flavor. Since the water will only boil out at 220F, you should use high heat.
To cut down the acidic bite, you can try adding sugar, but I would start by using a good quality, aged balsamic vinegar. The aging process rounds out the flavor and takes off some of the sharp edge.
With regard to forming a crust and getting the right doneness on the inside, this is a common struggle. It is especially tough for thick cuts of meat (more than 1.5″ thick). Some of this is a function of practice and confidence - the first few times I attempted to roast or grill a chicken, I ended up with charred skin on the outside and raw meat on the inside. Here are a few tips that will hopefully help you master this balancing act:
-Be patient. Thick cuts of meat take a long time to cook. Invest a few dollars in a good instant-read thermometer and check the meat’s internal temperature every 10 minutes. Remember that the internal temperature will carry over 5-10 degrees after you take your food off the heat.
-There’s no shame in a backup plan. For thick steaks, I often sear both sides on a heavy skillet, then transfer the skillet to the oven and bake at 400F until I’ve got the right internal temperature. This gives you a lot more control over that ratio of crust to doneness that you’re looking for.
-Exploit sugar. Whenever you form that golden brown, delicious crust, you’ve triggered a Maillard. This is a chemical reaction that, for the sake of simplicity, is like caramelizing the natural sugars in a piece of food. If you add brown sugar to a dry rub for meats and poultry, that sugar will caramelize and help you achieve a crispy crust, guaranteed.
I hope this helps. Thanks for reading and good luck with school!
-Scott
April 20, 2008 at 4:17 pm
Scott,
If you use a lower heat for a longer period of time and if you want, add some shallots to the reduction and strain when it is at the consistancy you want (au-sec) will help with the bitterness.
Cheers…