One of the easiest modernist/molecular gastronomy techniques to learn is powdering fats.  The key ingredient is tapioca maltodextrin, a special food starch that absorbs fat incredibly well. Maltodextrin traps fats inside its granules.  When consumed, it dissolves on the tongue, …
Read More »

Eaten all your jam?  Don’t wash that jar yet!  You’ve got the makings of a delicious vinaigrette. Consider this a technique rather than a hard recipe, you can easily scale it up to make more as long as the proportions …
Read More »

Here we’ve paired one of our favorite extra virgin olive oils with truffle salt to take buttered popcorn in an upscale yet healthier direction. If you want to make it even more complex, fry some sage leaves and crumble them …
Read More »

This easy, beautiful and flavorful herb oil brings as much color to dishes as it does flavor.  Use it to brighten the appearance and flavor profile of any chive-friendly dish (especially seafood). Ingredients: 1/2 bunch Fresh Chives 1/2 cup Extra …
Read More »

This post contains vinaigrette making basic instructions followed by a wasabi vinaigrette recipe and a list of other vinaigrette flavor variations to try. How to Make a Basic Vinaigrette: The classic ratio of a vinaigrette is 1 part vinegar to 3 …
Read More »

Making aioli & mayonnaise by hand provides similar results to making aioli/mayo in a food processor.  It requires more elbow grease and a little more time, but you have finer control, don’t run the risk of the machine running hot …
Read More »

Herb oils are a beautiful, tasty, and incredibly easy condiment or garnish.  Here’s an explanation of the basic technique. How to Make Herb Oils: Ingredients: 1 cup olive oil Fresh herbs (for example, a ½ bunch of fresh flat leaf parsley) 1 tbsp …
Read More »

  One easy way to do it is to simply put a few of your favorite chilies into a bottle of oil and wait a couple weeks, but a quicker way to make chili oil is like this: Chili Oil …
Read More »

While the Marx Foods blog already has a post describing how to make a basic vinaigrette, the technique is slightly different if using preserved lemons.  Preserved citrus fruit has been brined (pickled) for at least a month, intensifying its flavor …
Read More »

More of a technique than a recipe, here’s the method we use for marinating red meat in oil. This recipe works particularly well for Kobe beef, grassfed beef, and beef-like game meats like bison, ostrich meat and kangaroo meat.  Pretty …
Read More »

Similar to a vinaigrette in terms of its flavor profile, tapenade is a condiment that people often buy jarred, but it’s very easy to make tapenade from scratch at home.  It’s a great way to add the punch of olives …
Read More »

This beet oil adds intense color as well as additional flavor to finished dishes and salad dressings. Ingredients: 1 small Red Beet ¾ cup Fine Extra Virgin Olive Oil Directions: 1. Preheat your oven to 350. 2. Wash the beet …
Read More »