http://www.hertzmann.com/ The personal culinary ramblings, thoughts, comments, observations, and miscellany of one Francophile including lots of recipes and pictures. en-us Tue, 01 Jun 2010 21:59:14 GMT Tue, 01 Jun 2010 21:59:14 GMT http://blogs.law.harvard.edu/tech/rss rss@hertzmann.com rss@hertzmann.com Copyright 2010 Peter Hertzmann, Inc. All rights reserved. French Cuisine http://www.hertzmann.com/techniques/index.php?Egg-cetera Eggs are probably the most common animal protein consumed today, but most of us are unfamiliar with all the in's and out's of eggs. Explore all those little details about eggs that you will never learn from most cookbooks. Tue, 01 Jun 2010 00:00:00 GMT http://www.hertzmann.com/techniques/index.php?Egg-cetera http://www.hertzmann.com/articles/2010/tools Circumstances have caused me to add two new tools to those already in the a la carte tool shed. The first is a nitrite calculator for use when making sausages and pates. The second provides a means of estimating the starting temperature of water for doing passive low-temperature cooking, what some are calling \"beer-cooler cooking.\" It performs the thermodynamic equilibrium calculation for you. Sat, 22 May 2010 00:00:00 GMT http://www.hertzmann.com/articles/2010/tools http://www.hertzmann.com/techniques/index.php?Start_Your_Asparagus Each spring brings a new crop of asparagus to my local store along with misinformation from various sources as to how prepare it for cooking. Here's the \"truth\" about purchasing and prepping asparagus from my corner of the universe. (It's sort of a mini-rant in the form of a mini-video.) Mon, 12 Apr 2010 00:00:00 GMT http://www.hertzmann.com/techniques/index.php?Start_Your_Asparagus http://www.hertzmann.com/articles/2010/tools/ There's a new tool in the a la carte tool shed. It's a nutrition calculator designed to calculate the nutrients of an entire recipe. Other free calculators available on the web only list nutrients for a single ingredient at a time. This new calculator allows you to sum the nutrients of all the ingredients in a recipe and then produce a PDF version of the results. Additionally, if you want to include an ingredient that is not part of the USDA National Nutrient Database for Standard Reference--no problem--you can add nutrients for any ingredient you have data for. Fri, 22 Jan 2010 00:00:00 GMT http://www.hertzmann.com/articles/2010/tools/