Tech whiz Brett Terpstra takes a deep dive into food with A Bolognese From The Lab. He’s got a nice, systematic approach to cooking. Interesting notes:
- Brett toasts his fennel seeds, which is a good idea. He also toast his bay leaves. I’m skeptical of that. Anyone else toast their bay leaves?
- He uses relatively little onion, but purees his mixture of onion, celery, and carrot before browning it. That’s intriguing!
- He uses a 1.5C of whole milk, reducing it almost all the way. (The web recipes says “completely evaporated” but we’ve been chatting in the background and he really means “until it glazes the meat.” I’ve used cream in that role because I’m frightened that whole milk will curdle. What say you?)
Also memorable: Peter Merholz’s carbonara.