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 — [...]
Entries Tagged as 'sous vide'
Whole Fish à la Cooking Issues
January 21st, 2010 · 17 Comments · Uncategorized
Tags:circulator·cooking·fish·fried fish·fry·low-temperature·oil·sous vide·whole
Umami Nation: Kombu Dashi Smackdown
January 19th, 2010 · 34 Comments · Uncategorized
posted by Dave Arnold
Kombu, a variety of giant kelp (seaweed), is a cornerstone of Japanese cooking. Kombu is particularly high in free glutamic acid—the umami maker—but its flavor is otherwise rather delicate, so it is an excellent source of MSG. By the way, glutamic acid + sodium = MSG. (You’ll get much more on MSG and umami [...]
Tags:cooking·dashi·japanese food·kombu·low teperature·seaweed·sous vide·stock·taste test·umami
Delicious sinew
July 13th, 2009 · 5 Comments · Sinew
Posted by Nils Noren
I was fortunate enough to have dinner at Masa, here in New York, the other night. And I was also very fortunate in not having to pick up the check (thank you so much, Christian and Andrea). Chef Masa and his team sure know how to put on a great show. We didn’t have [...]
Tags:sous vide
Crème Anglaise: Sous-Vide vs. Low Temp
June 24th, 2009 · 11 Comments · sous vide
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
"Food for Thought" – Nils & Dave host the Philoctetes Organization at The French Culinary Institute
May 15th, 2009 · 1 Comment · Tech Demo
Posted by Mindy Lvoff
The Philoctetes Center is an organization that strives to bring together thinkers from various scientific and artistic backgrounds to discuss the processes and factors that influence a final outcome, whether that be technological innovation and artistic expression, or negative outcomes such as violence and genocide. Thought leaders from academic, clinical, and [...]
Tags:distillation·liquid nitrogen·Philoctetes·rotovap·sous vide·vacuum infusion
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 Nils and Dave [...]
Tags:carbonation·hydrocolloids·Pacojet·red hot poker·rotovap·sous vide·texture modification·vacuum infusion