- Entertain guests in more than one way with a deceptive Thanksgiving turkey cake. — Chow
- First glance at Red Rooster, Marcus Samuelsson's new restaurant. — Eater NY
- Bobby Flay could run for New York office one day. — Grub Street NY
- Safety precautions for deep-frying a turkey. — The Epi-Log
- How to jury-rig your slow cooker into a sous vide machine. — Cooking for Geeks
- Why a visit to a fish farm will make you think twice about eating seafood. — Salon Food
- A New England magazine has lifted hundreds of articles from food blogs and other sources. — Daily Dish
Chang, who was a Best New Chef himself at the 2006 Classic, showed his version of vacuum cooking. "Sous vide cooking will be more popular in the next 10 to 20 years," he declared. Although he recommended a water immersion circulator for home cooks ("they didn't pay me to say this, but PolyScience is the best one out there"), he demonstrated a similar, more affordable technique that he refers to as "sandbagging" or "ghetto sous vide."
He made fun of his jury-rigged concept, but I think it was classic avant-garde David Changian. With a large vat of water, the chef used an instant-read digital thermometer to gauge the temperature at about 140ºF, or 60ºC. Then he inserted a vacuum-sealed piece of meat for about 45 minutes, until the protein was just barely, but uniformly, cooked through. For more about what the Momofuku maestro had to say, read on.