Do you smell that? That’s the smell of wood fired pizza…in two weeks. I know what you are thinking. I should have bought a high-speed wood fired microwave pizza oven. Did I just invent that?…
I have found a few undeniable truths from my time on this rock. Never go against a Sicilian when death is on the line, Amtrak runs late and scientists like numbers. Good news for the scientists, though. They just got their very own cooking method: Sous Vide. If you are not familiar, sous vide is a technique where food items are sealed in vacuum bags and slow poached in a circulating water bath. This method is ultra precise. Maniacally precise. The chat site eGullet has a thread on the subject that is over 119 pages long. People comparing notes on bag thickness, meat density and evaporation rates. Care to know how to cook asparagus in one degree/one second increments? Not me.
There is a little company named after fruit that just came out with a small gadget which just might catch on. The company is Apple and the gadget is the iPad. I think they sold around 300,000 of them on Saturday when they went on sale. Who cares? I might, because I think it could be […]
Wired.com has a writeup on a home-version of a immersion circulation cooker. Or, for the more fancy-pants: Sous Vide. Basically, it’s a cooking method where you put a protein (or just about anything else) in a vacuum sealed bag and cook it to perfect done-ness in it’s own mini hot tub.
The price of entry is still steep: $450. I think Sous Vide Supreme should rush me one for personal testing to see if the price is worth it.
I think if I was limited to one tool in the kitchen, it would be the fork. Not unlike the golfer who plays nine holes with only a seven iron, he is both envied and mocked. I’m not sure what that means, but lets talk about forks more.