Cooking Issues

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Entries Tagged as 'Transglutaminase'

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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Mokume-Gane Fish

May 5th, 2009 · 6 Comments · Mokume Gane

Posted by Mindy Lvoff Purpose: Translate the beauty of Mokume-Gane metalworking into cuisine Techniques Used: Transglutaminase (aka: “meat glue”) Equipment Used: Hobart 3000 Slicer The reason that you’re subjected to my writing is that The FCI powers-that-be thought I would best be able to translate what Dave & Nils do into written word because of […]

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