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!
How to Fake Sous Vide Sausage
Sounds fancy. Isn't.
How to Sous Vide an Egg at Home
Get a perfect poach using a fancy (yet easy!) technique.
How to Cook Salmon Sous Vide in Your Kitchen Sink
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.
In the latest episode of Roots, Jason Stratton tells how he went from studying avant-garde poetry in Spain to becoming the award-winning chef of Seattle's Spinasse, Artusi, and Aragona. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations, Ancestry.com style except not really. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.