Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

Cooking Issues header image 4

Entries Tagged as 'vacuum infusion'

Cold Buttered Rum

June 16th, 2009 · 19 Comments · cocktails

Posted by Mindy Lvoff Remember that butter syrup that we mentioned in our Red Hot Poker post?  You know, the one where we emulsified butter and water together with the help of a handy little blend of gum arabic and xanthan gum from TIC Gums (TIC Pretested Ticaloid 310 S).  Well, we found that just […]

[Read more →]

Tags:····

Vacuum-infusion for the home cook

June 2nd, 2009 · 16 Comments · vacuum infusion

Posted by Mindy Lvoff Let’s say, like most of us here, you want to vacuum-infuse at home but don’t have a full vacuum. Dave and team have come up with two solutions for you: 1) Syringe-vacuum Get yourself a 50cc syringe with a cap vs. needle. Place what you want to infuse into the chamber […]

[Read more →]

Tags:

Vitamin G: Get your dosage from Dave Arnold

May 23rd, 2009 · Comments Off · cocktails

Posted by Mindy Lvoff If you missed Dave and the tech team Thursday night at ISI’s Sugar and Whips event, then you’re in serious need of a “Vitamin G” infusion: house-carbonated, celery-infused Tanqueray gin mixed with fresh-squeezed sour orange juice (I dare you to challenge Dave to a citrus-juicing contest), Dolin’s Blanc Vermouth, and a […]

[Read more →]

Tags:·······

Experimental Cuisine Collective Anniversary Symposium

May 21st, 2009 · 5 Comments · Tech Demo

Posted by Mindy Nguyen On Monday, Nils participated in the Experimental Cuisine Collective’s symposium, “From Science to Sensation,” discussing how and where science and food intersect. If you’re following us here on the blog or have had the pleasure to dine on a dish that Nils has prepared, then you no doubt have an appreciation […]

[Read more →]

Tags:····

Apple and Curry

May 20th, 2009 · 2 Comments · Apple Curry

Posted by Nils Norén I have quite a few flavor combinations that I like. Some not so obvious: red beets and coconut. Some more common: apples and curry. I am always trying to find different ways to get my favorite flavor combinations into a dish. The combination of flavors can taste very different depending on […]

[Read more →]

Tags:·

"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 […]

[Read more →]

Tags:·····

FCI Student Demo (April 30, 2009)

May 13th, 2009 · Comments Off · Tech Demo

Posted by Sophie Brickman Purpose: Demonstrate how to use technology to improve and expand your dishes Techniques: Vacuum-infusion, Distillation, Carbonation, Hydrocolloids, Low-Temperature Cooking, Liquid Nitrogen Menu Deep-fried scrapple w/ maple-infused cabbage, sauerkraut, and 62°C poached quail egg Mokume-gane fish with liquid-nitrogen-powdered dill crème fraîche, pressure-cooked mustard seed, pumpernickel toast, Aleppo oil-infused apple and cabbage salad […]

[Read more →]

Tags:······

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 […]

[Read more →]

Tags:···········

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 […]

[Read more →]

Tags:·······

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 […]

[Read more →]

Tags:····