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Last week, I gave a talk at Seattle’s 0th ever Nerd Nite!
Last week, I gave a talk at Seattle’s 0th ever Nerd Nite! My talk was titled “Food, Science,…
Scott Heimendinger
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Over a year ago I experimented with laser-cutting nori, the dried seaweed
Over a year ago I experimented with laser-cutting nori, the dried seaweed paper used commonly in making rolled…
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My feet hurt, my back is a mess, I’ve got blisters from
My feet hurt, my back is a mess, I’ve got blisters from endless brunoising, and my fingertips are…
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On Tuesday, July 19, Food Network will air a new show titled
On Tuesday, July 19, Food Network will air a new show titled Monster Kitchen, and I’m on it. …
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For some reason I can’t remember, Jessie Oleson (of the fantastic blog
For some reason I can’t remember, Jessie Oleson (of the fantastic blog Cakespy.com) and I decided to get…
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As you may recall, last week’s peas + centrifuge experiment resulted in
As you may recall, last week’s peas + centrifuge experiment resulted in three stages of pea: pea solids,…
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Did you know that you can cure meat at home using nothing
Did you know that you can cure meat at home using nothing more than a wine refrigerator? This…
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For the past year, I’ve been meeting with Jethro Odom and Eric
For the past year, I’ve been meeting with Jethro Odom and Eric Rivera several times a month to…
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Ferran Adria is the most influential chef, living or dead, period. He’s
Ferran Adria is the most influential chef, living or dead, period. He’s also likely the most controversial. At…
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MistralKitchen & Spur Bring Modernist Cuisine Downtown
Don’t be misled by our city’s lack of pitch-black dining rooms, cotton-candied fish, or foods that require you…
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The Seattle Food Geek’s Tips for Being a Kitchen Chemist
• A French press does more than brew coffee. It also makes a fantastic strainer for sauces and…
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Organic Cheetos, Wine Jelly, Sous Vide Salmon, and Other Geek Recipes
The Seattle Food Geek shows you how to become a confident, cut-rate kitchen chemist.
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The ball on the far left was made from plain tap water
The ball on the far left was made from plain tap water – never boiled, never filtered. The…
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The nice folks at Polyscience were kind enough to loan me their
The nice folks at Polyscience were kind enough to loan me their new SousVide Professional heating immersion circulator.…
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If you haven’t noticed, flavored salts are becoming wildly popular. On a
If you haven’t noticed, flavored salts are becoming wildly popular. On a recent trip to Whole Foods, I…