Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

Cooking Issues header image 4

Entries Tagged as 'carbonation'

Bubbles

December 31st, 2009 · 19 Comments · Sabering

posted by Dave Arnold Happy New Year.  If you are more interested in a bottle of bubbly than in bubbles, perhaps I can interest you in one of our old posts, a tutorial on how to saber a bottle of bubbly. Everyone here at Cooking Issues is a huge fan of bubbles.  Let’s just say we […]

[Read more →]

Tags:····

Experimental Cuisine Collective Anniversary Symposium

May 21st, 2009 · 5 Comments · Tech Demo

Posted by Mindy Nguyen On Monday, Nils participated in the Experimental Cuisine Collective’s symposium, “From Science to Sensation,” discussing how and where science and food intersect. If you’re following us here on the blog or have had the pleasure to dine on a dish that Nils has prepared, then you no doubt have an appreciation […]

[Read more →]

Tags:····

FCI Student Demo (April 30, 2009)

May 13th, 2009 · Comments Off · Tech Demo

Posted by Sophie Brickman Purpose: Demonstrate how to use technology to improve and expand your dishes Techniques: Vacuum-infusion, Distillation, Carbonation, Hydrocolloids, Low-Temperature Cooking, Liquid Nitrogen Menu Deep-fried scrapple w/ maple-infused cabbage, sauerkraut, and 62°C poached quail egg Mokume-gane fish with liquid-nitrogen-powdered dill crème fraîche, pressure-cooked mustard seed, pumpernickel toast, Aleppo oil-infused apple and cabbage salad […]

[Read more →]

Tags:······

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 […]

[Read more →]

Tags:···········

FCI Student Demo (February 3, 2009)

May 6th, 2009 · 7 Comments · Uncategorized

Posted by Mindy Lvoff Purpose: Demonstration of how to use technology to improve and expand your dishes Techniques: Vacuum-infusion, Distillation (rotovap), Carbonation, Hydrocolloids, Hot Pokerage… For the February Nils & Dave demo for student and alumni at The FCI, we decided that the theme should be: delicious food… and drink… using technology. Any demo that […]

[Read more →]

Tags:·······