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Daniel Brooks
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Blog Entries by Daniel Brooks

Fondle Your Fruit: How to Prepare Avocados (beyond guacamole!)

Posted July 21, 2011 | 14:03:10 (EST)

Last night I had dinner with some chef friends and posed a simple question: What dishes do you think of when you think of avocados? They all had the same answer: Guacamole. When I asked the same question about tomatoes, their lists were long?

So, why don't we see varied...

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Deflowering Cauliflower: How to Clean, Cook and Prepare Cauliflower

Posted May 3, 2011 | 00:15:33 (EST)

"Jenny doesn't eat cauliflower." Jon revealed bashfully.

"For medical reasons or a personal preference?" I asked.

"No, she just hates it. Never tried it, never will," he admitted.

As Jon finished his sentence, I could feel my evil chef twin begin to take hold of me. I hate picky...

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Modernist Cuisine: An Excuse to Drink Before Breakfast

Posted April 1, 2011 | 13:36:41 (EST)

Many consider modernist cuisine industrialized food on a small scale -- cheese puffs and flavored foams. However, the modernist movement provides new ways to improve upon classic dishes.

Nathan Myhvold's (former Microsoft CTO) 6-volume, 2438-page encyclopedia "Modernist Cuisine" (modernistcuisine.com) is the best book on this topic to date....

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Out of the Closet: How to Clean, Prepare & Cook Small Game Birds

Posted March 15, 2011 | 09:15:06 (EST)

I was the first to arrive back to work after the afternoon siesta. Suddenly, a man wearing bright orange pants with a burlap sack slung over his shoulder burst into the kitchen.

"Tá Pepe?" he grumbled in thick, back-country accent.

In my best Catalan, I responded, "Encara, no"....

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Always Wear a Rubber! How To Clean, Prepare and Cook an Artichoke

Posted March 4, 2011 | 13:40:05 (EST)

One morning, while working as a chef in Barcelona, Spain, I walked into work and heard what sounded like the snap of rubber against bare skin. As I turned the corner and entered the kitchen I saw all of my fellow chefs putting on surgical gloves. Uh, is this what...

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Demystifying Scary Purple Sea Monsters: How To Clean & Cook Squid

Posted February 23, 2011 | 10:44:52 (EST)

I touched squid for the first time when I was 27 years old and cooking in spain. Squid scared me. The tangled mass of purple tubes and tentacles I found at the local fishmonger looked like medusa, and many times left me turned to stone.

In my first year working...

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