Research & Articles
White Matter : Thinking about Salt
Regardless of the chef, the theme, the flavours, or any other variable, the one constant we use in our cooking is salt. So we were delighted that Alexandra contacted us and suggested she explore the magical world of salt and what represents. Elisa then took Amanda’s original idea to write this piece - a springboard that might just make you think differently about this gem from the kitchen.
It’s been a busy month here with special events every weekend. There’s always a sense of anticipation as we wait to welcome our chef on a Wednesday, at times, bag bursting with treasures from their own kitchen. Our guest chefs and collaborators often bring ‘hard to find’ ingredients and in Jaime Rodriguez’s case, there were 25 different components in his bag, including big-ass ants.
The pass is the division between the front of the house and the back of the house. The pass is the point where the prepared dishes are transferred from the cooking staff to the wait-staff. It is a wall that neither group is supposed to cross.
Maybe the television chefs that do the yell and throw things are doing so for ratings. Is the audience watching this type of cooking show just to see the star chef have a tantrum? Does the same audience watch the cooking competitions not to see the winner, but to see who fucks up and how badly? This audience must really love it when the same competitor then explodes in anger.
After the chef, the dishwasher is the most powerful person in a modern kitchen.
How local is local? Peter Hertzmann explores what 'local food' means today.
We are quick to emphasise on the French influence on the Scottish kitchen, but we inherited the most important recipe of all from the Dutch: the secret of salt-herring.
Most fish in Scotland is sold as fillets. Of course it is. That’s the bit we eat. Aye, but just as a good cook would never let some beef shins or chicken bones go to waste, why aren’t we thinking about fish in the same way? What about the bones, the head, the offal? What happens to that? It seems a shame to waste it.
Ana Roš, chef of the acclaimed restaurant Hiša Franko in Kobarid, Slovenia has been awarded Worlds Best Female Chef 2017. On 8, 9, 10 of December 2016 (5 weeks ago) we were lucky to be joined at EFS by Ana Roš for a three night dinner series - Neighbouring Mountain.
The Rev. George Barry in his 1805 History of the Orkney Islands describes how “the flesh of the young seals is used fresh; and, both in that state and in that of hams, is said to be tolerable.”
Many of our guest chefs have chosen to feature Halibut, learn how to make two beautiful dishes.
Making butter is a relatively simple mechanical process, but at every stage there are many small, nuanced choices to make. These choices are your opportunity to make the butter in your own 'style'.
‘Wasted’ is a platform for ideas, a whole bunch of connected thoughts, a cognitive extravaganza where being aware was inspiring. Wasted influences food rationalism and supersedes pessimism.
Sheep, goats and cattle were milked in Scotland since domestic animals were first introduced around the fourth millennium BC.
I was spending the month as writer-in-residence at the Edinburgh Food Studio, a restaurant and, as it says on the front window, a food research hub.