by Dave Arnold If you have a chamber vacuum sealer, you can use the vacuum to do a kind of rapid pickling, forcing a liquid (such as gin) into a solid (such as cucumber). If you don’t have a chamber vacuum sealer, that’s been a hard trick to pull off. I use an ISI whipper […]
by Dave Arnold At this year’s Star Chefs conference I whipped up some beaver-flapper puffs for the crowd to munch on (see here for recipe), and Nils and I liquored everyone up with a passel of cocktails. Our 75 minute demo showcased three different techniques at three different attainability levels: rapid N2O infusion (within anyone’s […]
posted by Dave Arnold Sous-Vide cooking is any cooking that involves a vacuum bag (as opposed to low temperature cooking, which is all about temperature control, and doesn’t necessarily involve a vacuum). For a post on our sous-vide class, see here. Soon (i.e., if we ever get around to it) we hope to post a […]
Posted by Mindy Lvoff Let’s say, like most of us here, you want to vacuum-infuse at home but don’t have a full vacuum. Dave and team have come up with two solutions for you: 1) Syringe-vacuum Get yourself a 50cc syringe with a cap vs. needle. Place what you want to infuse into the chamber […]
