The Cook Brothers Culinary Classes

09/03/2026

09/03/2026

-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.

04/17/2026

Summer has arrived

04/17/2026

It’s grilling season

04/17/2026

Simple grazing station

04/17/2026

Chef table

04/09/2026

Just some open fire rainbow trout for trout dip