In the last few months I’ve been reading the first two books of Modernist Cuisine on the train to and from work. To my opinion, it’s the very best book on cooking science currently available. At first the 20kg heavy cyclopedia might seem pretty expensive, but if you consider that it actually contains all the knowledge from your complete bookshelf, it’s quite a bargain. What I also like in the book is that it goes very much into detail on the science behind food and cooking techniques, but everything is explained in n easily readable and comprehensible way.
The chapter on cooking techniques and utensils in the second book was so inspiring to me, that I tidied up my kitchen and preserved some space for new kitchen equipment. One of the kitchen tools I acquired recently was a microwave. Yes, a microwave, the one and only kitchen tool that has been neglected in the past decades by several professional cooks. Only recently cooks started to use microwaves due to some of its unique applications. From a culinary perspective, a microwave has a lot more to offer. I read about these possibilities in the second book of Modernist Cuisine and I’ll feature each one of them in a post on my blog in the future. First I start with the simplest basic recipe, which is based on a recipe by the famous and well renowned chef Thomas Keller.
I’ve been longing for a fruit and vegetable juicer, but never had any free space in my flat to store it. Now that I gave up my tv – which I haven’t turned on since last Easter – I bought a quite powerful juicer in its place. For the inauguration I juiced some kale leaves which I used in a previous recipe for a puree. The extracted liquid was pretty clear and the remaining shredded leaves were dry, so I was happy. Cleaning the parts is a little bit labor intensive, but it is still worth for the result. On my second attempt I extracted the juices of a red cabbage, which I used for a dark purple colored creamy soup.
If you open a cookbook about classic french cooking you will find recipes for several sauces. Except for vinaigrettes, almost all sauces contain either milk, eggs or animal bones. So while I was exploring vegan cooking, my idea was to figure out whether it is possible to create a rich brown sauce by using vegetables only. My result was more than satisfactory. I didn’t taste the same as sauces prepared with animal parts, but this rich vegan brown sauce works great for coating or glazing baked or roasted vegetables.