As someone who used to always cook following a written recipe, developing a dish on my own seemed impossible. I wasn't too successful until recently when I stumbled upon Grant Achatz' (Alinea) video on flavor bouncing. It gave me the opportunity to look into the mind of the chef at one of best restaurants in the world, and a foundation to start planning my own dishes.
Read Moretoasted mochi - seaweed - smokey bacon // basted with a tare and topped with shichimi
Currently working out the kinks to make it delicious.
Read MoreIf you search for "the BEST chocolate chip cookie" on Google, you'll come up with recipes by the boat load. Every food blog has to have to have a chocolate chip cookie and they all claim that is the "best". Some are crunchy, some are cake-y. Others can be light or have deep caramel overtones. There is so much information out there on developing a chocolate cookie, my favorite being Kenji Lopez-Alt's "The Food Lab: The Science of the Best Chocolate Chip Cookie", but there are only a handful of posts on Mochi Cookies.
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