In Italy, flour is categorized by the fineness of the milling rather than the protein content as in the US. The grades range from 00 (the finest) to 2 (the coarsest) with 0 and 1 in between. 00 flour is most commonly used to make breads, pizza … [Continue reading]
Gluten is getting a pretty bad rap these days, much of it undeserved. It is the main protein found in wheat and is harvested by washing wheat flour until the starches dissolve and the protein is all that remains. Wheat gluten is often times used in … [Continue reading]
This recipe is adapted from Thomas Keller's Under Pressure. The original recipe is much more involved and intricate, but I've managed to simplify it without losing any of the wow factor. In addition to using the modernist technique of sous vide, … [Continue reading]
Pressure cookers used to be the stuff of scary stories that began with “I have a friend who has a friend” and end with an exploding pressure cooker. While this legend may have had some truth to it back in the day with some unscrupulous … [Continue reading]
Bryan and Michael Voltaggio were winner and runner-up in Season 6 of Bravo’s Top Chef series and since that debut have continued their rise to celebrity chef stardom. The title VOLT ink. represents the brothers’ two restaurants, VOLT (Bryan’s in … [Continue reading]
Thomas Keller is one of the most celebrated chefs in the world and arguably the godfather of new American cooking. He is the only chef in the US with two 3 Star Michelin restaurants; The French Laundry in Yountville, CA, and Per Se in New York, NY. … [Continue reading]
These are some flavor packed lamb chops and are super easy to make. It's one of the few recipes where I don't use weights for the measurements. The sauce the chops are marinated in doesn't need to be perfect so if there's something you want more or … [Continue reading]
Cooking any meat sous vide brings out the natural flavor and produces an extremely tender texture. In order to really let the technique show what it can do, I like to keep it simple and just use salt and pepper to season the meat. For some added … [Continue reading]
Oreos are by far my favorite cookie of all times. There's something magical about the crispy wafer and creamy yet somehow vegan filling. These home made Oreos are a riff on Thomas Keller's T.K.O's (Total Knock Outs) from his Bouchon Bakery … [Continue reading]
I spent the first part of my adult life purchasing cheap to moderately expensive blenders figuring they were all about the same. I spend the second part of my adult life cursing said blenders and wondering if I was using them wrong or if they were … [Continue reading]