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Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dehydrated ube powder — baking, ice cream, drinks, natural purple
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Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dehydrated ube powder — baking, ice cream, drinks, natural purple
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Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft. (You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill. Chop onion and red pepper. After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant. Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture. Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients. Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well. Serve with regular or toasted pita, crackers or crudites.