Molecular mixology raises the bar for cocktails
London bartender Tony Conigliaro’s The Cocktail Lab outlines a lab like setup with a centrifuge cold smoker and refractometer used to craft cocktails. It highlights a trend of science driven techniques such as Cryovacing slow cooking and rotary evaporators improving flavor and texture in modern drinks. The piece cites researchers and chefs like Erica Duccy Kevin Liu and Dave Arnold as shaping the movement with inventive methods and equipment. A lemon tequila margarita recipe showcases practical application of the science guided methods.
MENTIONED IN THIS ARTICLE
Tony Conigliaro
Conigliaro
Atlantic
Erica Duccy
Kevin K. Liu
Massachusetts Institute of Technology
Duecy
Dave Arnold
Booker & Dax
New York
Liu
Ten Speed Press
Rice Bowls Inspire a Custom Weeknight Dinner
A home cook shares how rice bowls suit any tastes inspired by La Parilla in Lawrence. The method uses leftovers and diverse toppings like shrimp corn black beans tomato avocado cilantro and hot sauces for a customizable dinner option suitable for vegetarians vegans and meat lovers alike.
MENTIONED IN THIS ARTICLE
la Parilla
Lawrence
Simple stir fry with local bok choy and peppers
An account of buying bok choy at Lawrence Farmers Market and Rolling Prairie CSA, then preparing a quick stir fry from Nancy O Connor's Rolling Prairie Cookbook. The dish features bok choy green onions bell peppers and miso glazed salmon as a pairing.
MENTIONED IN THIS ARTICLE
Lawrence
Prairie Csa
Nancy O’connor
Stir-Fry Bok Choy with Peppers and Ginger Garlic
Recipe by Nancy OConnor titled Rolling Prairie Cookbook blends bok choy peppers and greens with tamari garlic ginger and honey. Heat coconut oil then stir fry vegetables, add green onions last, and serve with protein if desired. Serves four.
MENTIONED IN THIS ARTICLE
Nancy O'Connor
Gardener Gent Shares Tips From a Living Garden
Gent notes biochar is a recent fad while he and Bosnak keep a veggie surplus to share or preserve. His methods include dehydrating tomatoes and making salsa or tomato juice and sauce. He also blanches breads and lightly fries okra for freezing and says seasonal freshness guides his meals.
MENTIONED IN THIS ARTICLE
Gent
Bosnak
Also Mentioned on This Page
J.M. Hirsch
By Megan Stuke
Sarah Henning
Sara Shepherd
Journal-World Photo
Bob Gent
Ljworld
Twitter
Kcssara
Mark
Elacemencel
Www
Lawrencet
Ed Deal
Als.com
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