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 'Transglutaminase'
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