Primers

Nitty gritty, down and dirty technical guides. We’ll keep adding, so check back soon.

• Liquid Nitrogen in the Kitchen
• Transglutaminase, aka Meat Glue
• Hydrocolloids
• Rotary Evaporation in the Kitchen
• Low-Temperature and Sous-Vide Primer 
  • Purdy Pictures: The Charts
  • Part I. Introduction to Low-Temperature Cooking and Sous-Vide
  • Part II. Low-Temperature Cooking Without a Vacuum
  • Part III. Use and Abuse of the Vacuum Machine andVacuum Tricks
  • PartIV. Temperature Control and Safety
  • PartV. Cooking Meats and Poultry
  • PartVI. Cooking Fish
  • PartVII. Cooking Everything Else