by Dave Arnold
This 4th of July weekend I visited family in the town of Truro on Cape Cod –lobster country. I stopped at a local fish and lobster shop and asked the owner how big his biggest lobsters were. The answer shocked me: twenty pounds. “Do you normally get 20 pound lobsters?” I asked him. [...]
Search Results for sous vide
Giant Lobsters and Their Puny Brethren. Plus, A Wild Vegetable.
July 7th, 2010 · 17 Comments
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Stretch Today, Gone Tomorrow: Potato Ice Cream 2
June 30th, 2010 · 30 Comments
by Dave Arnold
We love our stretchy potato ice cream. Read about it here.
Our interns enjoy dipping it in liquid nitrogen:
Here’s the recipe. We use sous-vide, but you can make this ice cream base traditionally, too.
Ingredients:
250 ml milk (cold)
250 ml cream (cold)
160 grams sugar (cold, if possible)
1.5 vanilla beans, scraped
2.5 grams salt
5 egg yolks (cold)
225 grams steamed peeled potatoes, cool
Liquid nitrogen
Preparation:
Combine milk, cream, sugar, vanilla scrapings, [...]
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Mixing it Up in London
June 14th, 2010 · 5 Comments
posted by Nastassia Lopez
We’re here in Islington, London where Dave was invited to demo in Bar 10’s London Cocktail Summit.
When we return to New York, Dave will publish our new tests on stretchy ice cream and write another installment for Cooking Issues’ mammoth Sous Vide Primer. Until then, here’s a look at what’s going on in London.
This Tuesday [...]
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Part II. Low-Temperature Cooking Without a Vacuum
April 13th, 2010 · 5 Comments
posted by Dave Arnold
Low-Temperature and Sous-Vide Primer Contents:
Purdy Pictures: Sous-Vide and Low-Temp Charts
I . Introduction to Low-Temperature Cooking and Sous-Vide
**II. Low-Temperature Cooking Without a Vacuum** you are here
III. Use and Abuse of the Vacuum Machine andVacuum Tricks
IV. Temperature Control and Safety
V. Cooking Meats and Poultry
VI. Cooking Fish
VII. Cooking Everything Else
Part II. Low-Temperature Cooking Without a [...]
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Part I. Introduction to Low-Temperature Cooking and Sous-Vide
April 13th, 2010 · 2 Comments
posted by Dave Arnold
Low-Temperature and Sous-Vide Primer Contents:
Purdy Pictures: Sous-Vide and Low-Temp Charts
**I . Introduction to Low-Temperature Cooking and Sous-Vide** you are here
II. Low-Temperature Cooking Without a Vacuum
III. Use and Abuse of the Vacuum Machine andVacuum Tricks
IV. Temperature Control and Safety
V. Cooking Meats and Poultry
VI. Cooking Fish
VII. Cooking Everything Else
Part I. Introduction to Low-Temperature Cooking [...]
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Purdy Pictures: The Charts
April 13th, 2010 · 2 Comments
posted by Dave Arnold
Low-Temperature and Sous-Vide Primer Contents:
**Purdy Pictures: Sous-Vide and Low-Temp Charts** you are here
I . Introduction to Low-Temperature Cooking and Sous-Vide
II. Low-Temperature Cooking Without a Vacuum
III. Use and Abuse of the Vacuum Machine andVacuum Tricks
IV. Temperature Control and Safety
V. Cooking Meats and Poultry
VI. Cooking Fish
VII. Cooking Everything Else
Purdy Pictures: The Charts
Here are some [...]
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Sous-Vide and Low Temp Primer Part II: Cooking Without a Vacuum.
April 7th, 2010 · 34 Comments
posted by Dave Arnold
For part one of the primer, an introduction to low-temperature cooking and sous vide –including some funky charts– see here.
I got a bit long winded again. I intended to have Part II of this primer cover all forms of packing and preparing for low temperature cooking. It was getting way too long – so here’s today’s installment.
II. [...]
Tags: Uncategorized · low temperature cooking · sous vide
Sous-Vide and Low-Temp Primer Part I
February 12th, 2010 · 76 Comments
posted by Dave Arnold
We have had a lot of requests to make last week’s low-temp charts available for download. Here you go:
We are often accused of being long-winded. Guilty. When we looked at the sous-vide primer, however, even we thought it was too long—so we decided to break it into parts. We hope to put [...]
Tags: sous vide
Coming Soon: Sous-Vide and Low-Temp Primer
February 2nd, 2010 · 73 Comments
posted by Dave Arnold
We are feverishly working on our Sous-vide and Low-temperature Cooking Primer. Here’s a little taste of what’s coming, in the form of some fancy charts:
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Whole Fish à la Cooking Issues
January 21st, 2010 · 16 Comments
posted by Dave Arnold
Cooking a large whole fish is challenging. It’s easy to overcook the outside, leave the inside raw, or both. This problem keeps cropping up for me. You see, my stepfather Gerard has three interests: drinking wine, smoking cigars, and surf casting for striped bass. He’s an accomplished fisherman, and he catches nice big guys –36-40 inches — [...]
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