Feeling the afternoon slump? Feast your eyes on Lucky Peach’s thoroughly informative guide to dim sum on Buzzfeed and shake off the stupor long enough to find a dim sum restaurant near you, where you can dine equipped with this newfound knowledge. David Chang — Lucky Peach creator and James Beard Award-winning chef of the Momofuku restaurant group — will be at the library on May 22 accompanied by several of his culinary cohorts. Join them, won’t you? Tickets available here.
“4. Salt your meat and let it rest before grinding. This will concentrate the flavor. And salt it again just before cooking it.
5. Chill your grinder before starting to work. This will keep the meat from becoming soft and mushy.”
Reichl gives some really great tips for getting that beautiful cow sandwich to taste just right. I love this list because it’s not the typical run-down of things you already knew but don’t do because whatever reason you have.
Reichl came to LIVE in October 2010 with David Chang and Rene Redzepi to discuss what cultural identity means to chefs and how a chef might develop a menu with that in mind. Watch/listen to the event here…
Catching up on some podcasts, and just listened to this story told by David Chang at The Moth about getting a visit from the former Michelin Guide director Jean-Luc Naret. Click the link and take a listen! Then watch our program from last year with Rene Redzepi, David Chang and Ruth Reichl titled “Tasting Culture”.