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Sous-Vide and Low Temp Primer Part II: Cooking Without a Vacuum.

http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum

The International Culinary Center's Tech 'N Stuff Blog. Larr; Delicious, Defective Cured Olive Oil. Sous-Vide and Low Temp Primer Part II: Cooking Without a Vacuum. April 7th, 2010 · 44 Comments. Middot; low temperature cooking. Posted by Dave Arnold. For part one of the primer, an introduction to low-temperature cooking and sous vide –including some funky charts– see here. II Low Temperature Cooking Without a Vacuum. Before We Start: A Note from New York City:. Even If You Don’t Cook in New York City:.

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Liquid Nitrogen Primer

http://www.cookingissues.com/primers/liquid-nitrogen-primer

The International Culinary Center's Tech 'N Stuff Blog. Posted by Dave Arnold. Nils and I wrote an article on freezing for the September 2009 issue of Food Arts magazine. The piece included a short section on liquid nitrogen (LN or LN2), and I have greatly expanded it here for the blog. Important: we make no claims to inventing any of the techniques presented here. They are all pretty standard. Please, discuss who-came-up-with-what-first somewhere else. This is simply a primer. III Getting and Storing LN.

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vacuum infusion

http://www.cookingissues.com/category/vacuum-infusion/index.html

The International Culinary Center's Tech 'N Stuff Blog. Entries Tagged as 'vacuum infusion'. New Technique: Pressure Pickle and the Cucumber Martini. August 3rd, 2013 · Comments Off. By Dave Arnold If you have a chamber vacuum sealer, you can use the vacuum to do a kind of rapid pickling, forcing a liquid (such as gin) into a solid (such as cucumber). If you don’t have a chamber vacuum sealer, that’s been a hard trick to pull off. I use an ISI whipper […]. Read more →]. Read more →]. Read more →]. Posted...

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Uncategorized

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The International Culinary Center's Tech 'N Stuff Blog. Entries Tagged as 'Uncategorized'. March 3rd, 2014 · Comments Off. Read more →]. The Searzall: Now On Kickstarter. November 29th, 2013 · 5 Comments. By Paul Adams You’ve been waiting for months for the Searzall hand-held power broiler. Here it is! Contribute on Kickstarter today! Read more →]. Recipe Quest: Shear-Thickening Starch Noodles. April 29th, 2013 · 17 Comments. Read more →]. Patent Pending: the Searzall. Read more →]. See my posts here, he...

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A Robot on Every Desk | Bitbeam

https://bitbeam.org/2013/05/02/a-robot-on-every-desk

The Open Source Building Toy. A Robot on Every Desk. May 2, 2013. Last week, I led a robot workshop. In New York City. A huge thank you to Sauce Labs. For sponsoring and Crowdtap. For hosting the event at their office. Thank you specifically to Ashley Wilson at Sauce Labs and Arjun Anand at Crowdtap for setting everything up. In particular, I owe a massive thank you to my lovely wife, Kelly, for taking the day off work the day before the workshop to help me put all the kits together! For Nike. Nike!

cookingissues.com

Part II. Low-Temperature Cooking Without a Vacuum

http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum

The International Culinary Center's Tech 'N Stuff Blog. Part II. Low-Temperature Cooking Without a Vacuum. Posted by Dave Arnold. Low-Temperature and Sous-Vide Primer Contents:. Purdy Pictures: Sous-Vide and Low-Temp Charts. I Introduction to Low-Temperature Cooking and Sous-Vide. II Low-Temperature Cooking Without a Vacuum* you are here. III Use and Abuse of the Vacuum Machine andVacuum Tricks. IV Temperature Control and Safety. V Cooking Meats and Poultry. VII Cooking Everything Else. While I love a co...

cookingissues.com

SKOAL!

http://www.cookingissues.com/skoal

The International Culinary Center's Tech 'N Stuff Blog. Akvavit): A Scandinavian distilled liquor usually flavored with caraway. Skål/Skoal project: Discovering something of people’s nature by how they handle the ritual of the Skål. It all started with a 1967 photo of Swedish actor Max von Sydow. Now we aim to collect hundreds of skoals. We’ll post more weekly. The original: Max Von Sydow, 1967:. You can find a list of celebrities that we are dying to skål on our WANTED! Here is OUR library of skåls:.

cookingissues.com

Simple Agar Clarification: 1 Year Anniversary, Plus a Rundown of Current Clarification Techniques

http://www.cookingissues.com/2010/07/20/simple-agar-clarification-1-year-anniversary-plus-a-rundown-of-current-clarification-techniques

The International Culinary Center's Tech 'N Stuff Blog. Larr; Harold McGee Live on Cooking Issues Radio. Simple Agar Clarification: 1 Year Anniversary, Plus a Rundown of Current Clarification Techniques. July 20th, 2010 · 33 Comments. Lime Juice and Simple Agar Clarification. Lime: the Holy Grail of clarification problems. Why is lime juice so hard to clarify? Lime juice can’t be heated much before it tastes cooked. Why do I care about clarifying lime juice? Clear lime juice tastes incredibly clean.

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searzall

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The International Culinary Center's Tech 'N Stuff Blog. Entries Tagged as 'searzall'. The Searzall: Now On Kickstarter. November 29th, 2013 · 5 Comments. By Paul Adams You’ve been waiting for months for the Searzall hand-held power broiler. Here it is! Contribute on Kickstarter today! Read more →]. On The Searzall: Now On Kickstarter. On The Searzall: Now On Kickstarter. On The Searzall: Now On Kickstarter. On The Searzall: Now On Kickstarter. On The Searzall: Now On Kickstarter.