Posts Tagged With 'recipe'

Best Chocolate Cookies EVER! And pro tips for better baking.

Posted by Alvin Schultz in Eat.  3 Comments »

I’ve been away from blog posts… super busy with new responsibilities at work which have me quite satisfied but not cooking as much. I am going to try and post more frequently… especially if I can figure a way to do quick posts from my iPhone/iPad since I’m travelling almost every week. If you have good ideas, please leave them in the comments section. I have the WordPress app but it dosen’t format the posts correctly. I’d love to pose my instagram feed but not sure if that works.

Anyway, enough about me- on to some food. Tis the season to make cookies. I thought I’d share with you some tips on how to read and execute a cookie recipe. Along the way I’ll share a recipe that was shared with me by a friend’s mom. These chocolate cookies are un-real. They have a lightly crisp exterior and a moist, almost fudge like interior… It’s a cookie that you don’t so much taste as you EXPERIENCE it…

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Check out the recipe after the jump.

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Mustard Seed "Caviar".

01.09.2012 Mustard Seed "Caviar".
Posted by Alvin Schultz in Eat.  3 Comments »

 

I went shopping for prepared mustards with a friend of mine and was AMAZED at the cost: between $3-$13 for a 2oz jar. This recipe makes almost a quart of “caviar” for about $3. The seeds pop in your mouth not-unlike caviar which is a very interesting textural element as well.

This could be the easiest recipe I’ve ever posted at Eat.Drink.EXPERIENCE! So dead simple, and it lasts forever in your fridge… there’s no reason not to have this tasty condiment on hand at all times.

Disclaimer: I did NOT discover this technique… I’m simply quantifying it and posting it because I could not find proportions on line. I learned it by listening to the Cooking Issues Podcast where Dave Arnold mentions it frequently.

On to the recipe…

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Duck Confit and Waffles… Under 2 hrs, start to finnish

07.15.2011 Duck Confit and Waffles… Under 2 hrs, start to finnish
Posted by Alvin Schultz in Eat.  No Comments »

I love Chicken and Waffles… I also LOVE duck confit. When I was trapped in a hotel room at MasterChef, I dreamed up the combination of the two… Duck Confit and Waffles. I thought an orange maple butter would go nice on a wild rice waffle and a cherry chipotle sauce would accent everything nicely.

For the next couple of weeks I worked on a way to make duck confit in less than two hours. If I could pull it off this would be a course in my menu of the MasterChef Finals. I took two techniques into consideration: Sous Vide and Pressure cooking.

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The dish that sent me home from #MasterChef… reworked.

06.22.2011 The dish that sent me home from #MasterChef... reworked.
Posted by Alvin Schultz in #MasterChef Memoirs, Eat., EXPERIENCE!, Featured  6 Comments »

I’ve been in an environment that fosters innovation for the past decade. With innovation comes failure. As I’ve mentioned before, failure teaches us the most important lessons. There’s a quote from work that I’ve become quite fond of:

“If you see sombody working on something impossible, please do not disturb them…”

This dish may have been called “blood clots” and “shoe leather” by the judges, but here’s a re-worked proof of concept…

Was this executed perfectly on the show? No. Was it the most daring, bold, risky, creative dish of the day… I think so. The idea is completely “Freak Genius”… Here’s the recipe that has been put through some proper testing and development.

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72 Hour Coffee Braised Short Rib

06.20.2011 72 Hour Coffee Braised Short Rib
Posted by Alvin Schultz in Eat.  No Comments »

If, by the end of this blog post, you’re not ready to start cooking low temperature or Sous Vide then there may be no convincing you… and for that I apologize.

I was recently loaned a PolyScience Sous Vide Professional to test and review here at EatDrinkEXPERIENCE… you can watch the unboxing here. I did my first experiment preparing for my morning news segment on KRIV FOX Houston… which you can watch here. But after the dust settled from an exciting week, I decided to do some endurance testing: 72 Hour short ribs. The results were stunning!

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#MasterChef Memoirs pt.4: You’ll blow them, & what a MasterChef eats in a hotel room with no microwave.

06.03.2011 #MasterChef Memoirs pt.4: You’ll blow them, & what a MasterChef eats in a hotel room with no microwave.
Posted by Alvin Schultz in #MasterChef Memoirs, EXPERIENCE!  No Comments »

Today’s MasterChef Update… just two days away from the Season Premier of MasterChef on FOX (Monday, June 6 @ 8pm/7Central)… here’s another look into Room 217 of the Raddison!

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The Best Biscuits… EVER!

06.01.2011 The Best Biscuits… EVER!
Posted by Alvin Schultz in Eat.  1 Comment »

Is there anything better than a light flakey biscuit? Here’s a simple recipe that is all about the technique. Once you master this, you can add cheese, bacon, whatever you want. Top it with gravy, or make a killer fried chicken sandwich with an [un]healthy slathering of honey butter…

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