The Cook Brothers Culinary Classes

-Searing:the sealing theory came from Justus von Liebig in the 1800s and has been contradicted by side-by-side weight tests for over a century. Browning is the Maillard reaction, not a seal.
- Frozen custard:21 CFR 135.110. At 1.4% egg yolk solids by weight it must be labeled frozen custard or French ice cream; below that it's ice cream. With bulky flavors added the floor drops, but never under 1.12%.
- Chiles: capsaicin is produced in the placental tissue — the white pith — and the seeds pick it up by contact.
- Potatoes: starch content drives whether a potato falls apart or holds. Russets are high starch, reds are waxy, Yukon Golds sit between.
- Olive oil: extra virgin's smoke point sits around 375°F, below a hard sear.
- Onions: cutting ruptures cells, enzymes convert sulfur compounds into a volatile irritant. A sharp blade ruptures fewer cells; chilling slows the enzyme.
- MSG: its glutamate, identical to the glutamate occurring naturally in parmesan, tomatoes, mushrooms, and soy sauce.

Summer has arrived

It’s grilling season

Simple grazing station

Chef table

Just some open fire rainbow trout for trout dip