Posted by Sophie Brickman Purpose: Demonstrate how to use technology to improve and expand your dishes Techniques: Vacuum-infusion, Distillation, Carbonation, Hydrocolloids, Low-Temperature Cooking, Liquid Nitrogen Menu Deep-fried scrapple w/ maple-infused cabbage, sauerkraut, and 62Â°C poached quail egg Mokume-gane fish with liquid-nitrogen-powdered dill crÃ¨me fraÃ®che, pressure-cooked mustard seed, pumpernickel toast, Aleppo oil-infused apple and cabbage salad […]
Posted by Mindy Lvoff Nils and Dave teach three Advanced Studies courses at The FCI: Hydrocolloids, Harold McGee Lecture Series, and the first class of 2009â€”Sous-Vide. The two-day Sous-Vide Intensive covers the â€œwhatâ€ and history of low temperature and sous-vide cooking (read on for more on why they’re not synonymous), and then spends the majority […]
Posted by Dave Arnold At the FCI we constantly hammer home that technology isnâ€™t only for cutting-edge food. New techniques are just as helpful with old-style comfort food. My wife wanted eggplant parm for Motherâ€™s Day. Eggplant is notorious for becoming greasy. It is a sponge. I used our vacuum machine to make it better. […]
Check out the full SkÃ¥l ProjectÂ here. What the hell is the SkÃ¥l Project?Â Answer.
Check out the full SkÃ¥l ProjectÂ here. What the hell is the SkÃ¥l Project?Â Answer. Our first husband/wife pairing! Â