The Simmering Chef
The Simmering ChefCooking education, food science, love.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 155 | Subscribers | Read | thesimmeringchef.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
All Too Human
“Great dangers give birth to great resolutions.” ~Auguste escoffier
The Silkiest and Savoriest Eggs
This wasn’t supposed to work. My CIA* training told me that, for an egg custard to set, you shouldn’t mix more than 3/4 cup of liquid to 1 egg; even that ratio would make a weak custard. In his excellent book RATIO, Michael Ruhlman suggests...
Have you figured out what you are making yet?
Hello The Cookbook Club People!
A Moment of Zen
There is no content this week because I am puny with a raging sinus infection.
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Authors
The writers behind this newsletter.
Cooking with a smidgen of anger, a pinch of crass, a dollop of irreverence, a sprinkling of science, and a handful of spice.
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