posted by Dave Arnold   This is our second post on the benefits and pitfalls of pressure cooking stocks. See the first post here.   We recently bought a fancy new pressure cooker
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 2009—Sous-Vide. The two-day Sous-Vide Intensive covers the “what†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 Mindy Lvoff Purpose: Find a use for the heavy solids left behind after vacuum-distillation Techniques Used: Rotary Evaporation (rotovap), Vacuum Infusion, Pressure Cooking Add the following to your “must do before I die†list: Try Nils & Dave’s Three Brandy Cheese Course. No, I’m not exaggerating. Just writing about it is evoking a […]
