posted by Dave Arnold
This is our second post on the benefits and pitfalls of pressure cooking stocks. See the first post here.
We recently bought a fancy new pressure cooker
Entries Tagged as 'pressure cooking'
Pressure Cooked Stock 2: Changing Pressures, Playing with Chemistry
January 27th, 2010 · 46 Comments · Uncategorized
Tags:chicken·lye·pressure canner·pressure cooking·stocks·veal
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
The Three Brandy Cheese Course
April 30th, 2009 · 3 Comments · cocktails
Posted by Mindy Lvoff
Purpose: Find a use for the heavy solids left behind after vacuum-distillation
Techniques Used: Rotary Evaporation (rotovap), Vacuum Infusion, Pressure Cooking
Add the following to your “must do before I die” list: Try Nils & Dave’s Three Brandy Cheese Course. No, I’m not exaggerating. Just writing about it is evoking a Pavlov’s dog reaction [...]