Tastebud: Use Your Lemon

 

“If you’re not cooking with lemons, you’re not really cooking.” This proclamation, uttered by JBF Award winner Sean Brock during his Taste America: Washington, D.C. 2013 demo, cast some existential doubts over my own culinary chops. Was I using lemons enough? When had I last bought one to simply to have on hand, without a specific use in mind? If my food hasn’t been seasoned with lemon, is it even food?

 

Well, sure it is, but with unmet potential. Lemons are high in acid, and, like salt, acid triggers your saliva glands. The dissolving power of saliva helps our taste buds derive more flavor (in other words, greater enjoyment) from our food. Zippy lemon also energizes heavier ingredients, transforms texture, and is a great value. Lemon perks up my pancakes, massages my kale salad, and lends... Read more >

Comments (0)

Winner, Winner, Chicken Dinner: JBF Award Winner Sean Brock Schools Us on Fried Chicken

 

"When you're a chef in the South, fried chicken is your responsibility," says Sean Brock, acclaimed chef of Husk, McCrady's, and Minero, solemnly. And for the James Beard Award–winning chef and proud rural Virginian, that burden means burying your head deep in old recipes, cooking with every fat you can think of, and eating lots and lots of fried bird, naturally. "I was born this way," he says with a laugh. "Growing up in the South, you go to KFC and all the mom-and-pop places along the roadside. Honestly, it's my obsession."

 

It's our obsession too, so we asked for Brock's tips on how to master fried chicken at home after browsing the very intense, very delicious-sounding recipe in his recent JBF... Read more >

Comments (0)

JBF Kitchen Cam