A friend of mine, who is new at baking, tried to make some lemon bread and it sank in the middle. She asked me the reason, and I honestly don't know. I've never had that trouble. The texture of the bread was kind of rubbery, too. Any ideas?
Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, spent years working with the sort of high-end machinery young cooks dream about. He also figured out how to translate some of the techniques he learned for the home kitchen, like this clever sous-vide salmon trick.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.