Entries tagged with 'sous vide'
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If you've eaten at a fancy restaurant in the last five years, chances are, at least part of your food was cooked sous-vide (French for "under vacuum"). It was only a matter of time before a home version of the $1,000-plus thermal water circulators required for controlling the water baths would hit the market. And who better to shill for the new toy but molecular-gastro-uber-chef Heston Blumenthal?
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The bad news, Thomas Keller, is that Achewood's description of prime rib cooked sous-vide borders on libel: "the anaerobic bacteria in that bag must by now have a soccer team". In this zany comic, the customer (a, uh, talking dog) declines the dish, citing the risk of motor neurone disease. The good news is that, to be appearing in web comics at all, sous-vide cooking must be gaining recognition. As for fandom, just give it time. [via The Gurgling Cod] Related A Comic About Eating at Alinea Cooking from Thomas Keller's 'Under Pressure'...
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Over the weekend, my good-humored boyfriend, Al, and I tackled two recipes from
Thomas Keller's latest cookbook,
Under Pressure, an ode to sous vide cooking. Here's how the book held up.
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At the Alinea Thanksgiving, there are two magic words: "plastic" and "bag." Earlier today, we showed you turkey, the Grant Achatz way. (aka, throw it into a plastic bag). Not much changes in the stuffing department. Achatz calls it his bag o' stuffing, in lieu of the more traditional cavity o' stuffing. Since he's such a pro, Achatz doesn't need tongs when placing bags into bubbling-hot water baths. He scoffs at tongs. He uses his bare hands. For the pumpkin pie, Achatz gives the baggies a break to whip out the blowtorch. "This doesn't look like pumpkin pie. This looks like Alinea. With funny gels and stuff," noted Nick Kokonas, an Alinea business partner. Those gelatinous pumpkin-bourbon cubes get...
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It's no surprise that the American patron saint of molecular gastronomy wouldn't be satisfied with a humdrum oven-roasted turkey. Alinea's Grant Achatz walks us through a sous vide Thanksgiving (this is just part one; another is on the way). When his business partner Nick Kokonas first suggested the oven, Achatz responded with a stunned "No!" Psh, are you kidding him? It wouldn't be the holidays without a vacuum sealer and immersion circulator! Actually, Achatz says Ziploc baggies will work just fine. He even assures NFL lovers that sous-viding will not inhibit football-watching. Video, after the jump....
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From the Telegraph: For Feast, a forthcoming series due on Channel 4 early next year, Heston [Blumenthal] interprets historical banquets and cooks an entire pig in a sous-vide."We couldn’t find a water bath big enough so we went to a hot-tub warehouse," he says. "We took the limiters off so it went up to 62C and we cooked it at this temperature for a day and a half. Then we spit-roasted it, cranking the heat up so it got the browning. It was the best pig that I ever tasted." The rest of the profile is worth reading, too. And there are recipes for cooking with sherry. Related In Videos: Heston Blumenthal's Bacon and Egg Ice Cream Heston Blumenthal's...
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The blog Eat Me Daily did some nice number play with Thomas Keller's new book, Under Pressure: Number of photographs of Thomas Keller that appear in Under Pressure, his new cookbook dedicated to the art of sous vide: 10 Number in which he is frowning: 7 Number in which he is smiling: 2 Number in which he is neither frowning nor smiling, but appears to be dancing the macarena: 1 (page 98) Year in which Keller says he began vacuum-packing food: 1986 Under Pressure is Keller's tome that delves into the world of sous vide cookery. And now, to spread the pain, I've got something after the jump for you....
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Regina Schrambling in the LA Times, realizes what barbecue pit masters hold true and dear to their hearts: cooking meat slowly and at low temperatures "changes everything for the better — the texture turns more tender, the flavor becomes more concentrated". Here's one chef's take on slow cooking at home: Chef Govind Armstrong uses sous-vide at Table 8 in Los Angeles and Miami but has developed a technique for home cooks that requires no special equipment, let alone 18 hours of simmering. (Although low temperatures might be nervous-making, Armstrong points out that anything over 140 degrees is enough to head off bacteria.) He simply places shrimp or scallops in a zippered freezer bag with a little clarified butter, and poaches...
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Perfect steak with DIY “sous vide” cooking: "One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a steak." Also: OMG I can't believe I found a molecular gastronomy blog!...
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