Chef-writer Michael Ruhlman blogs a Dorrie Greenspan recipe, a cured/
marinated uncooked salmon and (separate) potatoes thing that sounds
really good and pretty easy. I haven't made it yet so can't vouch for
it, but the source is good so it should be worth checking out. At the
end she offers an alternative of roasting the salmon, which also
sounds good. From her new French cooking book which now I really
should buy. -aem
http://ruhlman.com/2011/07/salmon-an...toes-in-a-jar/

On 7/12/2011 1:38 PM, aem wrote:
> Chef-writer Michael Ruhlman blogs a Dorrie Greenspan recipe, a cured/
> marinated uncooked salmon and (separate) potatoes thing that sounds
> really good and pretty easy. I haven't made it yet so can't vouch for
> it, but the source is good so it should be worth checking out. At the
> end she offers an alternative of roasting the salmon, which also
> sounds good. From her new French cooking book which now I really
> should buy. -aem
> http://ruhlman.com/2011/07/salmon-an...toes-in-a-jar/

I think I might try it with smoked salmon.

--


James Silverton, Potomac

I'm *not*

"aem" > wrote in message
...
> Chef-writer Michael Ruhlman blogs a Dorrie Greenspan recipe, a cured/
> marinated uncooked salmon and (separate) potatoes thing that sounds
> really good and pretty easy. I haven't made it yet so can't vouch for
> it, but the source is good so it should be worth checking out. At the
> end she offers an alternative of roasting the salmon, which also
> sounds good. From her new French cooking book which now I really
> should buy. -aem
> http://ruhlman.com/2011/07/salmon-an...toes-in-a-jar/
>
>
This is going to raise eyebrows, but I don't think Michael Ruhlman knows
anything about cooking. He's not a cook; he has a coauthor with a number of
very good cooks. By himself he's worthless. A recent thread about chicken
stock proved that to me.

Kent

"Kent" > ha scritto nel messaggio

> This is going to raise eyebrows, but I don't think Michael Ruhlman knows
> anything about cooking. He's not a cook; he has a coauthor with a number
> of very good cooks. By himself he's worthless. A recent thread about
> chicken stock proved that to me.

I think you are wrong. "Ratio" proves you wrong. You would not approve of
many things that any chef might habitually do, because you seem to me to
have a narrow outlook.

On Jul 12, 11:55 pm, "Giusi" > wrote:
> "Kent" > ha scritto nel messaggio
>
> > This is going to raise eyebrows, but I don't think Michael Ruhlman knows
> > anything about cooking. He's not a cook; he has a coauthor with a number
> > of very good cooks. By himself he's worthless. A recent thread about
> > chicken stock proved that to me.
>
> I think you are wrong. "Ratio" proves you wrong. You would not approve of
> many things that any chef might habitually do, because you seem to me to
> have a narrow outlook.

The recent thread referred to was probably the one about Ruhlman's
piece that said leaving stock on the stove for a week was both
convenient and safe. Much ado about nothing I thought, particularly
because he didn't make much of a case for why it was attractive to
save the tiny amount of work involved in straining and refrigerating
the stock. IOW, even if what he claims is true, why bother?

That said, Ruhlman knows a lot about food and cooking, based on his
writing and his appearances on Tony Bourdain's show. I don't see the
point of asserting otherwise. -aem

On 07/12/2011 10:38 AM, aem wrote:
> Chef-writer Michael Ruhlman blogs a Dorrie Greenspan recipe, a cured/
> marinated uncooked salmon and (separate) potatoes thing that sounds
> really good and pretty easy. I haven't made it yet so can't vouch for
> it, but the source is good so it should be worth checking out. At the
> end she offers an alternative of roasting the salmon, which also
> sounds good. From her new French cooking book which now I really
> should buy. -aem

I do recommend the book. The writing is good and clear; the recipes have
all (except one) been favorites in my house; and if you have any
questions about the recipes, she's really good about addressing them if
you write to her at her website or on Twitter/Facebook.

Serene

--
"Sex is just one of many pleasurable activities. I don't think of it as
special--sometimes I'd rather read a book. Where are the rules about
reading?" -- Kai on alt.poly


http://www.momfoodproject.com

"Giusi" > wrote in message
...
>
> "Kent" > ha scritto nel messaggio
>
>> This is going to raise eyebrows, but I don't think Michael Ruhlman knows
>> anything about cooking. He's not a cook; he has a coauthor with a number
>> of very good cooks. By himself he's worthless. A recent thread about
>> chicken stock proved that to me.
>
> I think you are wrong. "Ratio" proves you wrong. You would not approve
> of many things that any chef might habitually do, because you seem to me
> to have a narrow outlook.
>
From "Ratio" by Ruhlman the following chapters, absolute BS.
Stock = 3 parts water: 2 parts bones - NOT TRUE

Roux = 3 parts flour: 2 parts fat - NOT TRUE

Thickening Ratio = 10 parts liquid: 1 part roux - NOT TRUE

Thickening Rule = 1 tablespoon starch will thicken 1 cup liquid NOT TRUE

Sausage = 3 parts meat: 1 part fat NOT TRUE

Sausage Seasoning = 60 parts meat/fat: 1 part salt NOT TRUE

Brine = 20 parts water: 1 part salt - NOT TRUE

Mayonnaise = 20 parts oil: 1 part liquid (plus yolk) - NOT TRUE

Vinaigrette = 3 parts oil: 1 part vinegar - NOT TRUE

Hollandaise = 5 parts butter: 1 part yolk: 1 part liquid - NOT TRUE

"aem" > wrote in message
...
> On Jul 12, 11:55 pm, "Giusi" > wrote:
>> "Kent" > ha scritto nel messaggio
>>
>> > This is going to raise eyebrows, but I don't think Michael Ruhlman
>> > knows
>> > anything about cooking. He's not a cook; he has a coauthor with a
>> > number
>> > of very good cooks. By himself he's worthless. A recent thread about
>> > chicken stock proved that to me.
>>
>> I think you are wrong. "Ratio" proves you wrong. You would not approve
>> of
>> many things that any chef might habitually do, because you seem to me to
>> have a narrow outlook.
>
> The recent thread referred to was probably the one about Ruhlman's
> piece that said leaving stock on the stove for a week was both
> convenient and safe. Much ado about nothing I thought, particularly
> because he didn't make much of a case for why it was attractive to
> save the tiny amount of work involved in straining and refrigerating
> the stock. IOW, even if what he claims is true, why bother?
>
> That said, Ruhlman knows a lot about food and cooking, based on his
> writing and his appearances on Tony Bourdain's show. I don't see the
> point of asserting otherwise. -aem
>
>
I don't think there is anything of real value for the home or restaurant
chef in any of the following books by Ruhlman:
The making of a chef : mastering heat at the Culinary Institute of America /
Ruhlman, Michael, 1963-

Ratio : the simple codes behind the craft of everyday cooking / Ruhlman,
Michael, 1963-

The elements of cooking : translating the chef's craft for every kitchen /
Ruhlman, Michael, 1963

The reach of a chef : beyond the kitchen / Ruhlman, Michael, 1963-

The soul of a chef : the journey toward perfection / Ruhlman, Michael, 1963-

> The making of a chef : mastering heat at the Culinary Institute of America
> /
> Ruhlman, Michael, 1963-
>

I know people who attended CIA "with" this guy. He basically tagged along,
was not in anywhere near all the classes, and basically did a puff piece for
himself and the CIA. That would make me suspicious of his other work. And,
even if he could cut and paste cooking knowledge from others to create a
book, why would I want THAT book?

"Pico Rico" > wrote in message
...
>
>> The making of a chef : mastering heat at the Culinary Institute of
>> America /
>> Ruhlman, Michael, 1963-
>>
>
> I know people who attended CIA "with" this guy. He basically tagged
> along, was not in anywhere near all the classes, and basically did a puff
> piece for himself and the CIA. That would make me suspicious of his other
> work. And, even if he could cut and paste cooking knowledge from others
> to create a book, why would I want THAT book?
>
That's my whole point. The primary reason for my bringing this up is that
you should check any Ruhlman authored book out from your local library
before you spend any money. I can't believe "Under Pressure" for $55.

Kent

"Kent" > ha scritto nel messaggio >
> "Giusi" > wrote in message
>>> This is going to raise eyebrows, but I don't think Michael Ruhlman knows
>>> anything about cooking. He's not a cook; he has a coauthor with a number
>>> of very good cooks. By himself he's worthless. A recent thread about
>>> chicken stock proved that to me.
>>
>> I think you are wrong. "Ratio" proves you wrong. You would not approve
>> of many things that any chef might habitually do, because you seem to me
>> to have a narrow outlook.
>>
> From "Ratio" by Ruhlman the following chapters, absolute BS.
> Stock = 3 parts water: 2 parts bones - NOT TRUE
>
> Roux = 3 parts flour: 2 parts fat - NOT TRUE
>
> Thickening Ratio = 10 parts liquid: 1 part roux - NOT TRUE
>
> Thickening Rule = 1 tablespoon starch will thicken 1 cup liquid NOT TRUE
>
> Sausage = 3 parts meat: 1 part fat NOT TRUE
>
> Sausage Seasoning = 60 parts meat/fat: 1 part salt NOT TRUE
>
> Brine = 20 parts water: 1 part salt - NOT TRUE
>
> Mayonnaise = 20 parts oil: 1 part liquid (plus yolk) - NOT TRUE
>
> Vinaigrette = 3 parts oil: 1 part vinegar - NOT TRUE
>
> Hollandaise = 5 parts butter: 1 part yolk: 1 part liquid - NOT TRUE

Every single one of those works in my kitchen with modifications in whatever
direction needed. Yes, I need stronger or weaker roux for different
purposes. Yes, I may reduce stock by a lot more than that. The basic
information is correct and is declared to be so by the many professionals
who reccommend the book including me. I bought the book for several friends
and family.

Those are not recipes but starting points.

Bob Terwilliger wrote:

>
> I don't have any of those books, but I do have the following *excellent*
> books which Ruhlman co-authored:
>
> _Charcuterie: The Craft of Salting, Smoking, and Curing_
>
> _The French Laundry Cookbook_
>
> _Bouchon_
>
> _Ad Hoc at Home_
>
> My guess is that Ruhlman did almost all of the actual writing, since the
> other authors were too busy actually running their businesses.
>
> Bob
>
I used to really enjoy Michael Ruhlman's blog. He's a witty, interesting
writer who obviously knows his food and cooking. I learned many things
from him. I must get back to reading it again.

> http://ruhlman.com/

Sqwertz wrote:

>>> http://ruhlman.com/
>
> Is this the guy that leaves his chicken stock out on the stove all
> week? I got into a semi-heated argument with him about that. I think
> he was insisting on spontaneous generation, was what it "boiled" down
> to. And bacteria that he insists would be killed with no expense to
> flavor.
>
> I never did look back on that argument and just let him be. While
> offering my "Charcuterie" up for sale.
>
> -sw

I never heard about him doing stock over a week. I did learn how to do
it in the oven from him though!