A Quote by J. Kenji Lopez-Alt
You can cook a limited number of sous vide recipes in a beer cooler, but if the person you're buying for wants to start cooking like the pros, they'll need a dedicated circulator that's designed to maintain the temperature of a water bath to within one degree.
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A zipper-lock bag will work for basic, short-term sous vide cooking projects, but for extended cooking and storage, you'll want to pair your sous vide circulator with a vacuum sealer.
You don't need a vacuum sealer to sous vide, but let me go on record saying it helps. Once you cook your vacuum-sealed food, it can stay in fridge for about a month.
I like to cook for my friends. It is an act of love because in cooking you can create so many plates and recipes, if you know how to - otherwise you make a mess - but I like it because it's like a ceremony. You cook for your friends and after, you drink wine and play cards.
Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle heat it uses, eliminates that gray band, producing a steak that's cooked just right from edge to edge.
Cookery is a wholly unselfish art: as 'art for art's sake' it is unthinkable. A man may sing in his bath every morning without the least encouragement, but no cook can cook just for his or her own sake in a like manner. All good cooks, like all great artists, must have an audience worth cooking for.
One of the computer models for a four degree temperature rise would give rise to a 10 degree temperature rise in Africa. And bear in mind also that in the depth of an ice age the mean temperature drop compared to the present was five degrees.
Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.
Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.
I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.
If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.
There are two different types of leader. A person can either be like a thermometer or a thermostat. A thermometer will tell you what the temperature is. A thermostat will not only tell you what the temperature is, but it'll move you to the temperature you need to get to.
At the bottom of the ocean, bacteria that are thermophilic and can survive at the steam vent heat that would otherwise produce, if fish were there, sous-vide cooked fish, nevertheless, have managed to make that a hospitable environment for them.
You can swim (uncomfortably) in water at a temperature slightly above freezing; a tiny drop in temperature-or a miracle-allows you to walk on water.
I have 1.4 million followers on Twitter. I get very interesting, sometimes very diverse input from my followers. So it's sort of like this water cooler, digital water cooler, if you want to think about it, where you go and you listen to conversations that are happening that perhaps will shape your thinking.
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