Tag Archives: ideas in food

Simple food

  Root vegetables are at there best right now, and what better way to reach their highest potential than by sous-vide cooking.   Once simply cooked, simple cuts, techniques, and plating are what can make a dish shine. So… what do … Continue reading

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Posted in brining, Molecular Gastronomy, science, Techniques, vacuum sealer | Tagged , , , , , , ,

Lamb Fat French Fries

A while back I attended a workshop by Alexander Talbot of Ideas In Food and he introduced the idea of fortifying stock using a pressure cooker.  What was unique about this, was, instead of using animal bones or scrap meat, … Continue reading

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Posted in Techniques | Tagged ,

A Visit From Alex

I recently attended another workshop by Alexander Talbot of Ideas in Food.  It was at Manursing Island Club in Rye, New York with the Club Chefs of Westchester.  The topic of discussion was of an Arcobaleno pasta extruder that I have been … Continue reading

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Posted in Innovative pasta, Uncategorized | Tagged , , ,