Blog Detail

Culinary Agoge

http://www.culinaryagoge.com

Culinary Agoge is a blog that will capture my transformation from amateur cook to master chef over time.

• Added on: Mar 12th, 2009
• Country: United States
• Language: English

• Author: Eric
• Listed in: Chefs & Cooks How to Cook
• Tags: recipes food cooking culinary cook foodie

Recent Posts

• Experimenting with Size: Miniature Pound Cake

  Posted on Sunday November 22nd, 2009 at 20:26 in baking, pound cake, ratio, ratios, michael ruhlman, baking attempts

  Cooking vessels in baking to me are just as important as the recipe and execution because they affect the overall presentation. I was looking for something new, and after making miniature desserts for my mom’s birthday party (yeah, I have yet t...

• I am not doing the “Julie and Julia thing”…

  Posted on Friday November 13th, 2009 at 23:51 in ratios, julia child, general posts, julie powell, michael ruhlman

  Note: This is not a rant, just a clarification. No need to change the channel. Ever since I started the Cooking Through Ratio series on my blog, people have been asking me if I am doing the “Julie and Julia thing”. The quick answer to tha...

• Cooking Through Ratio: Stocks and the Amazing Things They Allow You to Do – Clear Soups and the Consommé – Beef Consommé

  Posted on Wednesday November 11th, 2009 at 22:21 in stocks, ratio, ratios, blanching, mirepoix, michael ruhlman, consommé, cooking attempts

  Consommé. One word evokes thoughts of an impossible culinary challenge. I first read about it in Michael Ruhlman’s book The Making of a Chef. Subsequent books also made mention of it and proper technique. I recently saw it made on an episode o...

• Cooking Through Ratio: Choosing The Right Ingredients

  Posted on Saturday October 31st, 2009 at 19:02 in baking, pound cake, ratio, alton brown, ratios, key learnings, michael ruhlman, baking attempts

  Pound cake has become part of my repertoire and for good reason. It’s delicious, satiating, easy to make and the ratio is easy to memorize. 1 part butter, 1 part sugar, 1 part egg and 1 part flour. I first made pound cake in August, added blueb...

• Cooking Through Ratio: Stocks and the Amazing Things They Allow You to Do – Stocks – Chicken Stock

  Posted on Saturday October 31st, 2009 at 17:23 in stocks, chicken stock, ratio, ratios, mirepoix, michael ruhlman

  I recently made chicken stock and followed the same process and ratio of  3 parts water and 2 parts bones that I used for making beef stock. Chickent Stock: Bones Chicken Stock: 3 parts water Chicken Stock: Simmering Chicken Stock: Requires Skimming...

• Cooking Through Ratio: Stocks and the Amazing Things They Allow You to Do – Stocks – Beef Stock

  Posted on Tuesday October 27th, 2009 at 23:56 in stocks, ratio, ratios, mirepoix, beef stock, michael ruhlman

  “…the single preparation that might elevate a home cook’s food from decent to spectacular  ” (p. 89) is how Ruhlman describes the importance of making a good stock.  In fact when the idea for the book Ratio was conceived, st...

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