OliverB

Steam injection oven – Keller style – safe? 1 2 3

By OliverB, December 22, 2012 in Pastry & Baking

Chestnut peeling problem 1 2

By OliverB, October 14, 2013 in Cooking

Sesame oil

By OliverB, November 10, 2009 in Cooking

Cooking with Thomas Keller's Ad Hoc at Home 1 2 3 4 5

By OliverB, December 7, 2009 in Cooking

A brisket and its timing.

By OliverB, June 8, 2013 in Cooking

Dry aged steak cut offs usable?

By OliverB, May 13, 2013 in Cooking

Prime T-Bone, how would you cook it?

By OliverB, April 12, 2013 in Cooking

Storing/shelf life of self made pesto?

By OliverB, March 20, 2013 in Cooking

That layer of fat, on top of stock

By OliverB, December 31, 2012 in Cooking

Can you keep potato salad?

By OliverB, December 26, 2012 in Cooking

Happy Halloween!

By OliverB, October 31, 2012 in Food Traditions & Culture

Lucky Peach 1 2 3

By OliverB, June 23, 2011 in Food Media & Arts

15lb milk fed lamb delivered

By OliverB, February 26, 2012 in Cooking

The Cook & The Butcher

By OliverB, September 30, 2011 in Cookbooks & References

Molecular gastronomy index or list

By OliverB, September 16, 2009 in Cooking

Pickled Pig's Feet

By OliverB, May 12, 2011 in Cooking

How to open an egg in a straight line

By OliverB, April 29, 2011 in Cooking

Duck Head

By OliverB, February 17, 2011 in Cooking

Freezing meat to be cooked sous vide: spiced or not?

By OliverB, January 24, 2011 in Cooking

dining around Nuremberg and Munich

By OliverB, May 5, 2009 in Elsewhere in Europe: Dining

the wisdom of free range beef

By OliverB, November 24, 2009 in Food Traditions & Culture

Non-stick Pans: The Discussion 1 2

By OliverB, December 10, 2009 in Kitchen Consumer

Should they publish "Mastering the Art of French Cooking" with photographs?

By OliverB, November 14, 2009 in Cookbooks & References

"The Cook's Book": concise vs. regular edition?

By OliverB, November 12, 2009 in Cookbooks & References

• Cookbook

planning backwards

By OliverB, October 25, 2009 in Cooking