How to Sous Vide Vegetables – A Simple Guide

Posted on February 8, 2017

I have to say that Sous Vide vegetables are one of the most delicious things ever. They’re also fast and keep a larger portion of their nutritional value that blanche and steaming techniques. However people get confused about how long and what temperature to cook them at. This guide is a mixture of Modernist Cuisine’s […]

Sumac Chicken and confessions from the Castro

Posted on February 6, 2017

This week Dale Stephens is hanging out discussing gay culture, politics, and making Sumac Chicken. To save you some time, we have edited down a highlights video of the best advice from Test Kitchen Live. Sumac brightens and adds acid to a dish. This particular preparation is a crowd pleaser and simple to prepare. Sumac […]

Sous Vide is more texture control than temperature control

Posted on March 31, 2016

Sous Vide. Some mock it, some enjoy it, and some think it is soulless. But like anything in a chef’s arsenal it is really just a tool. I primarily use sous vide for two purposes. Controlling the cooking of proteins for large parties Controlling the texture of the things I cook in certain ways We […]

Poaching Fish with the Girardet Method

Posted on August 27, 2014

I was reading through “Modernist Cuisine” recently and came across a double page spread on the Giradet Method. This method claimed to wonderfully poach fish to a perfect consistency and not use sous vide techniques. The key learning is that it works wonderfully but I don’t think I would use it again in a home […]

The difference between sweating and sauteing

Posted on December 31, 2013

Recipes often call for one of these two techniques. They are often confused and even when I was starting out I certainly was guilty of interchanging them. Sweating Sweating involves a oil / fat and low-medium heat on the burner in a Sauté Pan. Sweating something (usually diced garlic, onions, or Mirepoix) is commonly called out […]