Sous-Vide and Low Temp Primer Part II: Cooking Without a Vacuum.

posted by Dave Arnold For part one of the primer, an introduction to low-temperature cooking and sous vide –including some funky charts– see here. I got a bit long winded again.  I  intended to have Part II of this primer cover all forms of packing and preparing for low temperature cooking.  It was getting way too long – so here’s […]

Delicious, Defective Cured Olive Oil

posted by Dave Arnold  We think olive oil from cured olives is delicious. A professional olive oil taster would disagree. Let me explain:  We’ve been using our centrifuge to make cured olive oil.  First we blend pitted olives (kalamata’s been our choice) in a Vita-Prep until they form a smooth paste; then we load the paste into centrifuge buckets […]

Pectinex Ultra SP-L For Sale

Ahoy Readers! You asked for it, you got it.  Pectinex Ultra SP-L is on its way. We’ve ordered a 25 Liter pail from Novozymes and we’d like to share it:  $20 for a 250 mL bag of the stuff.   See last week’s post to read how we’ve been using Pectinex Ultra SP-L to maximize our flavedo.   For every liter of […]