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Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut open the jalapeno, discard the seeds and dice it fine. Add diced jalapeno, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat. Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Food scientist deconstructs cooking by component — water, fat, starch
Cocktail technique manual — ice, shaking, stirring, carbonating
Four elements of cooking — fire (barbecue), water (braising), air (bread), earth (fermentation)