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 [...]
Entries Tagged as 'texture modification'
Sous-Vide Intensive
May 12th, 2009 · 6 Comments · sous vide
Tags:advanced studies classes·carbonation·flash-pickling·hamine eggs·immersion circulator·liquid nitrogen·low-temperature·meat glue·pressure cooking·texture modification·Transglutaminase·vacuum infusion
Good Old Rib-Sticking Eggplant Parm–with Tech
May 11th, 2009 · 1 Comment · eggplant
Posted by Dave Arnold
At the FCI we constantly hammer home that technology isn’t only for cutting-edge food. New techniques are just as helpful with old-style comfort food. My wife wanted eggplant parm for Mother’s Day. Eggplant is notorious for becoming greasy. It is a sponge. I used our vacuum machine to make [...]
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