- 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
- Skip the sterilizing and preserve fruit by spiking it with booze instead.
- Skip the sterilizing and preserve fruit by spiking it with booze instead. — New York Times
- Why you shouldn't order wines by the glass. — Wall Street Journal
- Cooking and eating on the Illinois food stamp allowance of $31 a week. — Chicago Tribune
- LA's new Food Rendezvous was inspired by the SF Underground Farmers Market. — Los Angeles Times
- Does bad table service still warrant a tip? — San Francisco Chronicle
- The case for cooking at home with cornish hens. — Boston Globe
- Sous-vide machines designed for home kitchens seem to disappoint. — Washington Post
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.
Before the interested eyes of a group of select journalists, Michael turned frozen cubes of cream cheese into a melt-in-your-mouth snow and Bryan cut slices of perfectly cooked harissa lamb, fresh out of vacuum-packed plastic baggies.
To take a closer look at the amazing three-course meal, check out all of my photos after the break.
- Why Sandra Lee is not evil.
- Why Sandra Lee is not evil. — Huffington Post Food
- Have you experienced the Indian tapa known as thalis? — Good Bite
- Learn how to sous-vide a chicken breast. — Serious Eats
- Prepare a menu with recipes from Top Chef Masters. — Chow
- What's the best burger in the Bay Area?— Eater SF
- The science behind cilantro hatred. — The Epi-Log
- The joy of cooking alone. — The Atlantic
- Guy Fieri's guide to entourage management. — Ozersky TV
- Tom Colicchio is shuttering his Manhattan flagship, Craftsteak, to make way for Colicchio & Sons Tap Room.
- Tom Colicchio is shuttering his Manhattan flagship, Craftsteak, to make way for Colicchio & Sons Tap Room. — Eater National
- Putting 35 food items to the test in the highly-anticipated Sous Vide Supreme. — Serious Eats
- New York bartenders offer their best advice for getting over that mean holiday hangover. — Grub Street
- Oh, dear: Sandra Lee is now plugging Nintendo's Wii Sports Resort games. — Eat Me Daily
- Meet coquito, a Puerto Rican holiday tipple worth trying. — Endless Simmer
- Make your New Year's so very 2010 with a speakeasy themed party. — Chow
- Could this simple tip be the centuries-old secret to stellar pasta? — The Atlantic
- Yes, you can: Craft the best pizza you've ever had at home. — The Epi-Log
Translated directly from French, sous vide means under vacuum. In the culinary world the term refers to a French cooking method in which fresh ingredients are cooked in air tight (vacuum-sealed) plastic bags in hot water. The food maintains maximum flavor because it is slow cooked for an extensive period of time (over 24 hours) at a relatively low temperature since the water is well below boiling point (approximately 60°C).