I am planning on cooking some Elk Sous Vide this weekend. I was thinking about adding juniper berries, rosemary, and some beef fat from the butcher. Any thoughts or advice out there? Thinking of the Scottish Highlands as inspiration....
For this episode of Take 5, we head to Hollywood where the food and drink scene is often mistakenly overlooked. Our host Joey takes us to five spots that are perfect for anyone in search of a good bite or drink in Tinseltown.
Take 5 is a video series that explores a city’s thriving dining scene, hosted by our very own Joey Skladany. We feature five restaurants in five different categories, hand-picked by five local celebrities and influencers.
In this episode, we head to Atlanta for restaurant picks from reality TV star Ms. Juicy, CBS Sports writer Barrett Sallee, TV and Broadway star Merle Dandridge, CNN/HLN journalist Henna Bakshi, and Joey’s first grade teacher Freda Hubbard Pittard.
Our list includes: MetroFresh, Irby’s Tavern, Yebo Ski/Beach Haus, R. Thomas’ Deluxe Grill,
and Sublime Donuts.
Ever seen a reference to sous-vide cooking and wondered, "What the hell is that?" Scott Heimendinger, director of applied research for Modernist Cuisine, breaks it down for you, explaining what this cooking method is, its benefits, and the basic principles behind it in this episode of MDRN KTCHN. And Scott will be back with more tips on sous-vide cooking soon, including cool improvised sous-vide setups for those of you who don't want to drop the cash on the gear covered in this video. 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!
Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, spent years working with the sort of high-end machinery young cooks dream about. He also figured out how to translate some of the techniques he learned for the home kitchen, like this clever sous-vide salmon trick.