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Entries tagged with 'French Culinary Institute'

Video: David Arnold's Burger of the Future, the Soup Dumpling Burger

A Hamburger Today Robyn Lee 7 comments

The last time we saw burger crafting at the hands of Dave Arnold, Director of Culinary Technology at the French Culinary Institute and an author of FCI's food tech blog Cooking Issues, he had flash-fried it, cooked it in a bag of butter in a circulator, then flash-fried it again. That technique, and then some, comes up again in his interpretation of the "burger of the future," the Soup Dumping Burger. More

The Art of the Lunch Deal: L'Ecole

New York Nick Solares 3 comments

L'Ecole 462 Broadway, New York NY ; map); 212-219-3300; frenchculinary.com Service: Studious Setting: Modern room with high ceilings and wonderful light The Deal: $28 for three courses If only all school lunches tasted this good. Cooked by the students... More

Video: Making Perfectly Cooked '22nd Century' Hamburgers at the French Culinary Institute

A Hamburger Today Robyn Lee 6 comments

This week on Ozersky.tv, Josh Ozersky visited the French Culinary Institute in New York City to see how chefs Nils Norén (Vice President of Culinary and Pastry Arts) and Dave Arnold (Director of Culinary Technology) make perfectly cooked burgers... More

Are Heirloom Wheat Varieties the Next Big Baking Trend?

J. Kenji López-Alt 29 comments

"You could give me dog-shit wheat, and I could still make it taste great." —Jim Lahey, Sullivan Street Bakery [Photographs: J. Kenji Lopez-Alt] Just as tomatoes have spent the last few hundred years getting the flavor slowly sucked out of them, in favor of more convenient attributes like uniformity in size and color and resistance to the rigors of transcontinental shipping, wheat has undergone a similar process. Unlike tomatoes, which, discounting any Native American influence, have been bred for a mere few hundred years, wheat, a staple grain since the earliest civilizations of ancient Mesopotamia, has had a 10,000-year breeding program. Modern wheat is designed for high yields, and to produce flours with consistently high protein contents. In the meantime,... More

Dave Arnold's Immersion Circulator Turkey

Erin Zimmer 1 comment

[Photographs: Cooking Issues] Leave it to mad scientisty chef Dave Arnold to think, forget the oven, I'm going to prepare my Thanksgiving turkey in a double immersion circulator. Here's how it worked, as explained on the French Culinary Institute's blog Cooking Issues: He filled a stock pot with duck fat and butter, and jammed the cavity with herbs. He then used two circulators set at 65°C. A hose was attached to one of the circulator's spouts and pushed into the cavity of the bird so that hot fat was not only circulated on the outside of the bird, but also injected into the center. It was circulated for two hours, chilled in a blast freezer, and then packed it... More

The 25th Anniversary of the French Culinary Institute: A Panel Discussion

New York Chichi Wang Post a comment

"Chefs have become the owners of their plates."—Jacques Pepin [Photo: Chichi Wang] The French Culinary Institute kicked off its 25th anniversary bash on a deliberative note. Yesterday evening, celebrations began with a panel discussion addressing the role of French cuisine... More

New York Culinary Experience: The Principles of Japanese Cuisine with Morimoto

New York Chichi Wang 4 comments

[Photographs: Chichi Wang] Sunday afternoon at the New York Culinary Experience passed in a flurry of fish. Masaharu Morimoto may have attended his sushi class with his arm in a cast, but he was flanked by his trusted crew... More

How To Make Croissants: Viennoiserie at the NYCE

New York Chichi Wang 5 comments

"Going to a pastry course always makes me wish I had paid more attention in chemistry class." [Photos: Chichi Wang] Croissant Recipe Here's the recipe (with illustrations) for Karen Bornarth's and Roger Gural's croissants. Croissants may be a time-consuming endeavor,... More

Tea Tasting with Harney & Sons at the International Culinary Center

New York Allison Hemler 4 comments

"Tea tastings will lack the acidity, bitterness, and slurping and spitting associated with coffee and wine tasting." A sampling of the Harney & Sons tea leaf varieties throughout the evening. What is the latest time you'll drink tea? If you... More

High-Tech Cocktails with Nils Norén and Dave Arnold at the French Culinary Institute

New York Tam Ngo Post a comment

... the hangover was totally worth it. More

15 Minutes

Adam Kuban 7 comments

My skål shot finally went up on the French Culinary Institute's blog Cooking Issues. It's part of Dave Arnold and Nils Norén's Skoal/Skål Project. I'm in good company. Cheers!... More

How to Skoal with Style and Grace

Adam Kuban 9 comments

Alan Richman, "GQ" magazine food writer. Visiting Sweden? Hope to impress a Swede? Just want to appear worldly and stylish? The French Culinary Institute's Cooking Issues blog has been posting an ongoing series of photos it calls the Skål!/Skoal! Project that can school you in one small social custom. The series includes such food-world luminaries as Jeffrey Steingarten, Harold McGee, Wylie Dufresne, and Alan Richman (above), who has perhaps the most extreme skål to date. More pix after the jump.... More

An Amateur's Attempt At the 'Basic Sushi' Class with Hiroko Shimbo at ICC

New York Allison Hemler Post a comment

Photographs by Allison Hemler Though I've never spent more than $20 a person at a sushi restaurant (let Ed Levine curse me down now), I've dreamed of saving even that small amount of money by making sushi at home... More

Indulging Your Inner Colicchio: Judging a Midterm at the FCI

New York Michele Humes 17 comments

"Any snark on the scoresheets was tempered not only by our own memories of the ordeal, but by the humble pie we've baked, burnt, and eaten since graduating." One of the unadvertised perks of graduating from the French Culinary Institute... More

A Glimpse Into Alan Richman's Food Writing Class at FCI

New York Allison Hemler 5 comments

Alan Richman wants you to know his thoughts on writing and how they extend to all kinds of journalism, not just in the food industry. He doesn't want writing to be exhausting, hates throw away "quick bite" type entries,... More

Molecular Gastronomy at the French Culinary Institute: Meat Glue

New York Erin Zimmer 5 comments

French Culinary Institute's Vice President of Culinary Arts Nils Norén and Director of Culinary Technology Dave Arnold teach new cooking techniques on Saturday. Meat glue is probably not the first thing on your grocery list. But food science whizzes... More

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