Nitty gritty, down and dirty technical guides. We’ll keep adding, so check back soon.
- Liquid Nitrogen in the Kitchen
- Transglutaminase, aka Meat Glue
- Hydrocolloids
- Rotary Evaporation in the Kitchen
- Low-Temperature and Sous-Vide Primer
- Purdy Pictures: The Charts
- Part I. Introduction to Low-Temperature Cooking and Sous-Vide
- Part II. Low-Temperature Cooking Without a Vacuum
- Part III. Use and Abuse of the Vacuum Machine andVacuum Tricks
- PartIV. Temperature Control and Safety
- PartV. Cooking Meats and Poultry
- PartVI. Cooking Fish
- PartVII. Cooking Everything Else