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. [...]
Entries Tagged as 'sous vide'
Sous-Vide and Low Temp Primer Part II: Cooking Without a Vacuum.
April 7th, 2010 · 34 Comments · Uncategorized, low temperature cooking, sous vide
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Sous-Vide and Low-Temp Primer Part I
February 12th, 2010 · 79 Comments · sous vide
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 [...]
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Crème Anglaise: Sous-Vide vs. Low Temp
June 24th, 2009 · 7 Comments · sous vide
We tend to use a lot of crème anglaise around here, usually as a base for ice cream, and we like to make our crème anglaise sous-vide because it’s a much easier process (see below). As a follow-up to our post about the effects of vacuum levels on protein texture, we decided to compare our [...]
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Sous-Vide Intensive
May 12th, 2009 · 6 Comments · sous vide
Posted by Mindy Lvoff
Nils and Dave teach three Advanced Studies courses at The FCI: Hydrocolloids, Harold McGee Lecture Series, and the first class of 2009—Sous-Vide. The two-day Sous-Vide Intensive covers the “what” and history of low temperature and sous-vide cooking (read on for more on why they’re not synonymous), and then spends the majority of [...]
Tags:advanced studies classes·carbonation·flash-pickling·hamine eggs·immersion circulator·liquid nitrogen·low-temperature·meat glue·pressure cooking·texture modification·Transglutaminase·vacuum infusion