Category Archives: Cooking

Here you’ll find everything about cooking that isn’t actually a recipe. Tips, techniques, gripes, whatever.

Men, fire and food: a visit with Bruce Frankel of Spitjack

Posted on September 25, 2014 by Burnt My Fingers

Bruce Frankel was a chef with an idea. Tired of long hours and not great financial success at a Boston nouvelle cuisine (remember?) fine dining place in the 1980s, he decided to do something entrepreneurial. He looked at molecular gastronomy … Continue reading →

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Why I love Crystal Hot Sauce

Posted on August 30, 2014 by Burnt My Fingers

Do a web search for “Crystal vs Tabasco” and you’ll find lots of Louisiana stories about how one po-boy restaurant uses one, another the other as a matter of personal preference. Buy two bottles and try them side by side … Continue reading →

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Red Boat Salt: just get some now

Posted on July 27, 2014 by Burnt My Fingers

  I have previously written about the nectar which is Red Boat Fish sauce and why, considering the modest premium compared to generic nuoc mam, there is no reason not to make it your default fish sauce. Now Sam Luu, the … Continue reading →

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Thrill on the Grill with Market Bistro

Posted on June 27, 2014 by Burnt My Fingers

The other day I cooked up a nice grilled dinner that was inspired by my recent Two Guys and a Grill class at Market Bistro. I was further stimulated by the chemistry of warm early summer weather and being able … Continue reading →

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Recipe: Steak with Green Chimichurri Sauce

Posted on June 20, 2014 by Burnt My Fingers

John Winnek shared this refreshing Argentine steak condiment in our Market Bistro grilling class. You can use some as a marinade, but be sure to save plenty to serve on the plate with the meat. It’s great for sopping up … Continue reading →

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Certified Angus Beef grilling class at Market Bistro

Posted on June 6, 2014 by Burnt My Fingers

I’ll be sharing a few recipes over the next couple of weeks from a grilling class with John Winnek, the resident chef and chief instructor at the Market Bistro Cooking School in Latham, NY. John has an easy, confident way … Continue reading →

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My first spherification experiment

Posted on May 29, 2014 by Burnt My Fingers

Longtime readers will assume Burnt My Fingers has jumped the shark when I tell you we spent last weekend forming carrot juice and pea soup into little globules. I have been doing some work with the folks at Modernist Pantry, … Continue reading →

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Recipe: Spiedie Marinade for Spiedies

Posted on May 27, 2014 by Burnt My Fingers

This is the spiedie marinade I used for my spiedies taste test, corrected to include paprika like the winner. It produces moist, tender grilled meats whether you use lamb (the classic), pork, chicken or beef. Makes enough to marinate 1 … Continue reading →

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Should I cook my “fully cooked” ham?

Posted on April 15, 2014 by Burnt My Fingers

This Sunday is Easter. All across the land, families will sit down to dinners featuring hams which were sold as “fully cooked” yet have been heated in a 350 degree oven according to a recipe like this one: “If the … Continue reading →

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“Secret” ingredient makes best bread ever

Posted on March 9, 2014 by Burnt My Fingers

Yesterday I produced what I felt was the best tasting baguette I’ve ever baked, for a local food swap group. I was surprised because I’ve made this recipe (it has 20% white spelt flour and 80% all-purpose) several times and … Continue reading →

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