Pressure cookers have been around for hundreds of years, but that doesn't mean this old-school kitchen appliance is outdated. In this episode of MDRN KTCHN, Scott Heimendinger breaks down why pressure cookers are an indispensable tool, and shows one of the cool ways that the Modernist Cuisine team uses them to make ultra-caramelized vegetables. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home! Want to make what you just saw? Click here for the full recipe.
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.
Gather round children! Today's slang session concerns TOUCHED, which is either a nice thing, or a not-so-nice thing. In this brand-new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts.
Guys That Are Dressed Like Crap In a Nice Restaurant
Save the sweats and backward baseball cap for the stadium. When you're eating at a nice restaurant, dress the part. WTF Are You Doing?! gives chefs the chance to gleefully re-enact the awful behavior they see in their dining rooms every day.