Is anyone using this method to cook food? Any hints about where to start? I've read about it, but would like feedback from people using this method before I think about buying that vaccum sealer I see on the shopping channel.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Oil Temperature Matters
Let it get hot before it hits the food.
How to Bring Eggs to Room Temperature
When baking, your ingredients should be at room temperature. We've shown you how to get butter to room temp by pounding it. We don't suggest the same for your eggs. Instead, give them a lukewarm bath.
How to Remove Wax Wine Seals
Break on through to the other side.
How to Get Wine to a Proper Temperature
Take it out of the fridge early.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.