Pressure Cooked Stock 2: Changing Pressures, Playing with Chemistry

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

Sous-Vide Intensive

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 […]

The Three Brandy Cheese Course

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 […]