Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

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Entries Tagged as 'pressure cooking'

Pressure Cooked Stock 2: Changing Pressures, Playing with Chemistry

January 27th, 2010 · 50 Comments · Uncategorized

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

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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 […]

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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 […]

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