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 — [...]
Search Results for sous vide
Whole Fish à la Cooking Issues
January 21st, 2010 · 16 Comments
Tags: Uncategorized
Thanksgiving Skoal
November 26th, 2009 · No Comments
posted by Nastassia Lopez
(Hey, what is this Skål Project anyway?)
Thanksgiving is about pigging out with the relatives, so for this Skoal roll, we’re highlighting people that are in some way related to one another.
First up, two guys who look related:
Two of our friends rocking blue:
Related by marriage:
Related through romance and work:
A sous-vide pioneer, and a [...]
Tags: skoal
Star Chef's Workshop
September 21st, 2009 · 4 Comments
Yesterday, foodies and culinary buffs alike spent their Sunday morning worshipping the artistry and capabilities of the rotovap, the centrifuge and the vacuum at Dave and Nils’ Star Chefs Workshop.
In lieu of coffee they started the audience off with a shot of Beef and Heirloom Tomato Vodka that Dave distilled the day before. Nils seared Tuna Sinew that [...]
Tags: Tech Demo
Agar Clarification Made Stupid-Simple: Best Technique Yet
July 14th, 2009 · 57 Comments
posted by Dave Arnold
Upshot:
Anyone with a packet of agar and a whisk can clarify fragile fresh juices, or anything else for that matter, in under an hour with zero pieces of special equipment. The yield on the technique is high—as good as gelatin clarification. Read more for details.
Long Story:
Yesterday I wrote a post about [...]
Tags: Agar · Clarification
Things are not always what they seem
July 7th, 2009 · 1 Comment
Posted by Nils Noren
This is the second post in the Glass House project series. If you want to know more about it click here.
The topic for this particular discussion was quite an interesting one: attention span. Or in today’s culture, it is more the lack of an attention span that is the problem. I definitely [...]
Tags: Tech Demo
Crème Anglaise: Sous-Vide vs. Low Temp
June 24th, 2009 · 7 Comments
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 [...]
Tags: sous vide
Press
June 18th, 2009 · 26 Comments
Videos (Definitive proof that we aren’t cartoons)
Late Night Cocktails: Late Night with Jimmy Fallon
The Gin and Apple Home-Friendly Cocktail: Woman’s Day
The 12 Second Cocktail: HungryNation
ChopSci—Inside a Rotary Evaporator: Popsci.com
The Edible Cocktail: New York Times
Hobart 3000 Demo: Mokume-Gane Fish: StarChefs.com
High-Tech Cocktails with Dave Arnold and Nils Norén: Cocktailians
Print and Blog
Nils & Dave
Bourbon Cocktails: AM New York
Scotch [...]
Tags: Uncategorized
Boring but useful technical post: vacuum machines affect the texture of your meat.
June 17th, 2009 · 18 Comments
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 sous-vide/low [...]
Tags: vacuum infusion
Maillard Pipe Potatoes
June 11th, 2009 · 7 Comments
Posted by Dave Arnold
Danger! Don’t do this at home!
Really, don’t do this at home.
We are working on a pressure cooking primer right now. In the process, an old demo came to mind and I thought I’d post on it.
I wanted to cause Maillard reactions in a wet cooking environment. Maillard reactions, which are responsible for delicious [...]
Tags: Pressure Cooker
Upcoming Classes: Hydrocolloids Intensive
May 28th, 2009 · No Comments
Posted by Mindy Lvoff
Since we’re in the midst of our Sous-Vide Intensive class, I just wanted to post a reminder about the next Advanced Studies class that Nils and Dave are teaching. “Magic Potions: Hydrocolloids” covers the ins & outs of using hydrocolloids in the kitchen. The 2-day class starts June 25th and [...]
Tags: Uncategorized