Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

e_monster

Sous Vide: Recipes, Techniques & Equipment (Part 8)

Recommended Posts

For the turkey confit, I cured it for 5 hours or so in salt, pepper and brine, then washed off most of the cure and packed it away with a stick or two of thyme and a couple tablespoons of duck fat and cooked it at 176 degrees for 12 hours. Then I chilled it in an ice bath, removed the bags and removed some of the cartilage and then put it in the fridge until service. At which point I threw it into a 420 degree oven and then the broiler to crisp up the skin. It was fine, but almost dry, if you can believe that.

I sure can: if it spent more than couple of minutes in that oven/broiler, it probably got well above the 176F at which you cooked it -- at which point you lost the benefits of the SV.

I'd urge you to try it again, crisp the skin off the meat itself, and serve it out of the bag, or perhaps brought to 160-70F after chilling. SV is a technique that requires a different set of tolerances and approaches than other methods, and with practice I'll bet you'll find a few things that for you are unmatched.

You might be right, though I don't believe a few minutes under a broiler would raise the entire thigh from 35 degrees to over 170. But I tasted it before it went in the oven - right after I SV'd it. It is hard to resist eating some when you're picking through it as I transferred it from the bag to another container. The bag itself had tons of juices/fat in it. Maybe all of it rendered out? or maybe the heritage bird just isn't marbled like the old butterball.

Share this post


Link to post
Share on other sites

Merridith hit the nail on the head:

I think that when we all start to experiment with SV cooking we think we are going to use it for everything and that it will/should be a miracle maker in the kitchen. But really, when you think about it, food cooked in this manner is only as good as the cook creating it and the ingredients they use.

If you read back through this topic, you'll see that most people prepare things that fit somewhere within their existing skill set. Many here do proteins SV and prepare variations of traditional French sauces -- an excellent approach for them. I tend to use it for applications in which I want greater braising precision for LTLT, cheaper cuts, a la Merridith's advice above; the chili, carnitas, and turkey confit I've made are fantastic and suit my style. I don't think it's any accident that the SV method gave us greater precision to perfect items we already knew how to prepare well.

Share this post


Link to post
Share on other sites

Am I doing something wrong or is it just my tastes?

I picked up a sous vide magic and found an old big rice cooker and have made a handful of dishes using it including salmon, halibut, 48 hour short ribs, 24 hour hanger steak and this last week, 12 hour turkey confit with duck fat. Some of these dishes are considered on this board as transcendent experiences perfectly made for sous vide and yet other than the salmon (my personal favorite) and to a lesser extent, the halibut, I just haven't had a similar experience. The short ribs were good but I think I would have just preferred them braised. The hanger steak was perfectly medium rare and yet again, I think I would have preferred just using a very hot pan. The turkey confit was completely blah.

So am I doing something wrong? or is this just a matter of tastes?

Hi,

You don't provide enough information about how you prepared the dishes. Details are critical. For any dish: time and temperature and also information about what went into the bag and how it was treated afterwards.

Keep in mind that the quality of ingredients is critical.

If you share the time and temps, etc. I can give you my .02

Share this post


Link to post
Share on other sites
... LTLT ...
Having a brain cramp. LTLT???? Long time, low temp????
Edited by cbread (log)

Share this post


Link to post
Share on other sites

To me, the greatest benefit of SV cooking is seen with tougher, "cheaper" cuts of meat. But that having been said, it is still very important (and makes a HUGE difference) to use high quality product. Perhaps the word "cheaper" should be abandoned for "well exercised" or just say tougher and leave it at that. I only use grass-fed, pastured, all natural meats and poultry which I buy direct from the farmer.

I couldn't agree more with Merridith on this one. I bought a cut yesterday from a supplier whose meat I have used before. 24 hours sous vide at 55C and it was mush with a silver coating. Seemed they'd slipped some silverside into what was labelled a Boston roast; it should have been chuck, which is a high collagen cut. Anyway, the dog (as pictured) is benefiting from the rest of the meat. It's really the first piece of meat that I've said was bland and insipid from sous vide cooking. Mind you, I made a lovely sauce out of the bag juices that I have frozen in serving portions so all is not lost.

Get good quality, well exercised pieces of meat and the world of sous vide will open up for you.


Edited by nickrey (log)

Share this post


Link to post
Share on other sites

I had a sous vide go bad. I created a 2” roulade using a top of the rib pounded 1/4" thick with a mushroom filling. It was placed in the foodsaver pouch with some tomato paste and sealed. It was stored in the coldest part of the refrigerator. The next day, I placed it in a 133F bath. The next morning, over 12 hours later, everything looked fine. I went away for a day and upon my return, the bag was inflated and the contents had obviously gone off (one sniff told me the rest of the story). I know what happened, but don’t know how. Twelve hours at 133F should have pasteurized the contents. It didn’t. Does anyone have any ideas?

Share this post


Link to post
Share on other sites

I had a sous vide go bad. I created a 2” roulade using a top of the rib pounded 1/4" thick with a mushroom filling. It was placed in the foodsaver pouch with some tomato paste and sealed. It was stored in the coldest part of the refrigerator. The next day, I placed it in a 133F bath. The next morning, over 12 hours later, everything looked fine. I went away for a day and upon my return, the bag was inflated and the contents had obviously gone off (one sniff told me the rest of the story). I know what happened, but don’t know how. Twelve hours at 133F should have pasteurized the contents. It didn’t. Does anyone have any ideas?

What setup are you using? Is it possible that it's a couple degrees off and 133F was actually under 130F?

Share this post


Link to post
Share on other sites

I had a sous vide go bad. I created a 2” roulade using a top of the rib pounded 1/4" thick with a mushroom filling. It was placed in the foodsaver pouch with some tomato paste and sealed. It was stored in the coldest part of the refrigerator. The next day, I placed it in a 133F bath. The next morning, over 12 hours later, everything looked fine. I went away for a day and upon my return, the bag was inflated and the contents had obviously gone off (one sniff told me the rest of the story). I know what happened, but don’t know how. Twelve hours at 133F should have pasteurized the contents. It didn’t. Does anyone have any ideas?

What setup are you using? Is it possible that it's a couple degrees off and 133F was actually under 130F?

I am using an Auber PID controller with a tabletop roaster. I have been using this setup for the last year and never had a problem. I usually use it at 131F-132F.

Share this post


Link to post
Share on other sites

I had a sous vide go bad. I created a 2” roulade using a top of the rib pounded 1/4" thick with a mushroom filling. It was placed in the foodsaver pouch with some tomato paste and sealed. It was stored in the coldest part of the refrigerator. The next day, I placed it in a 133F bath. The next morning, over 12 hours later, everything looked fine. I went away for a day and upon my return, the bag was inflated and the contents had obviously gone off (one sniff told me the rest of the story). I know what happened, but don’t know how. Twelve hours at 133F should have pasteurized the contents. It didn’t. Does anyone have any ideas?

What setup are you using? Is it possible that it's a couple degrees off and 133F was actually under 130F?

I am using an Auber PID controller with a tabletop roaster. I have been using this setup for the last year and never had a problem. I usually use it at 131F-132F.

There are posts further up the list that talk about a 30 second dunk in 180F to kill any pathogens before a long cook. I found it when I recently had some short ribs that smelled a bit off. Essentially, there can be pathogens that while they are eventually handled by the long cook, can create lactic acid in the initial couple of hours that will cause the odor. The dunk takes care of them.

Share this post


Link to post
Share on other sites

Since it was a roulade, I don't thing the quick dunk g would work since the meat at the center would remain untouched. I may try a quick sear to kill the surface bacteria. I was wondering if the pounded meat is something like hamburger. We usually treat the center of the meat as sterile. Since the meat was pounded to a 1/4", the bacteria are spread throughout the meat. Or, is only the surface a problem?

Share this post


Link to post
Share on other sites

Since it was a roulade, I don't thing the quick dunk g would work since the meat at the center would remain untouched. I may try a quick sear to kill the surface bacteria. I was wondering if the pounded meat is something like hamburger. We usually treat the center of the meat as sterile. Since the meat was pounded to a 1/4", the bacteria are spread throughout the meat. Or, is only the surface a problem?

Generally only the outer surfaces of whole muscle cuts are contaminated, but when you roll a roulade, part of that outer surface area ends up in the inside of the roll; you can't just blanch the whole roll, you'd have to blanch and chill the meat before rolling. That should work fine, unless your meat is pounded very very thin, in which case blanching might make the meat tear when you contort it and would probably overcook it before it ever hit the water bath. Of course, your FILLING could be contaminated as well, so make sure you have considered that as well.

Share this post


Link to post
Share on other sites

For the turkey confit, I cured it for 5 hours or so in salt, pepper and brine, then washed off most of the cure and packed it away with a stick or two of thyme and a couple tablespoons of duck fat and cooked it at 176 degrees for 12 hours. Then I chilled it in an ice bath, removed the bags and removed some of the cartilage and then put it in the fridge until service. At which point I threw it into a 420 degree oven and then the broiler to crisp up the skin. It was fine, but almost dry, if you can believe that.

I sure can: if it spent more than couple of minutes in that oven/broiler, it probably got well above the 176F at which you cooked it -- at which point you lost the benefits of the SV.

I'd urge you to try it again, crisp the skin off the meat itself, and serve it out of the bag, or perhaps brought to 160-70F after chilling. SV is a technique that requires a different set of tolerances and approaches than other methods, and with practice I'll bet you'll find a few things that for you are unmatched.

You might be right, though I don't believe a few minutes under a broiler would raise the entire thigh from 35 degrees to over 170. But I tasted it before it went in the oven - right after I SV'd it. It is hard to resist eating some when you're picking through it as I transferred it from the bag to another container. The bag itself had tons of juices/fat in it. Maybe all of it rendered out? or maybe the heritage bird just isn't marbled like the old butterball.

For the turkey, I would suggest you try what I've seen produce the best results at my work: remove any unwanted cartilage, bones, fat, blood vessels, and whatever else BEFORE you bag the meat (definitely possible, people bone out whole chickens without breaking the skin), then bag, cook, and chill in the bag. For service, rewarm the meat IN THE BAG in your circulator. You don't need to rewarm it to 175 degrees; 144.5 should do you just fine, but a turkey leg will probably take at least 20 minutes to a half an hour to warm through. Then cut it out of the bag, dry thoroughly, season, and crisp the skin however you want to. The meat is already hot, so don't slam it in the oven and forget about it, just focus on getting the skin how you like it. I probably wouldn't even bother resting it, but if you do you just need to flash it in a hot oven for a minute right before you serve it. Of course, you can't make a sauce out of the anything inside the bag this way...

As to all the juices in the bag after you cook the meat, I think you're right to be worried about them. It's rare for us to get to look so directly at how much we've dried out a piece of meat, but that is in fact lost water that you're never getting back inside the turkey. Perhaps 176 was too high? I imagine you got that number from someone else who has had good results, but what are other people cooking turkey legs at?

Then again, I've never cooked a turkey leg SV, so I may be full of it...

Share this post


Link to post
Share on other sites

Why are you cooking to 175F with sv? That'll dry your meat! Even USDA says 165 for oven roasting. I don't have the tables in front of me but the right SV temp has to be like 60 or 65 deg C for a few hours.

Share this post


Link to post
Share on other sites

Why are you cooking to 175F with sv? That'll dry your meat! Even USDA says 165 for oven roasting. I don't have the tables in front of me but the right SV temp has to be like 60 or 65 deg C for a few hours.

Many people like the texture of dark meat cooked at 175F. There is a confit-like texture.

Share this post


Link to post
Share on other sites

Indeed. I just did 4 turkey legs and 4 turkey thighs, 12 hrs @ 80C (cured 48hrs before). A cooler + sous vide magic can do a good amount of meat in a go :). Very very nice texture. I found it was not quite as silky as my previous turkey leg confit tries (done in duck fat), but this may be the meat selection or other factor (time?), and still was very very close. It is a little drier then duck confit, but still very moist and silky over all and is wonderful in salad, etc.

Share this post


Link to post
Share on other sites

There are posts further up the list that talk about a 30 second dunk in 180F to kill any pathogens before a long cook. I found it when I recently had some short ribs that smelled a bit off. Essentially, there can be pathogens that while they are eventually handled by the long cook, can create lactic acid in the initial couple of hours that will cause the odor. The dunk takes care of them.

I'm trying short ribs for the first time this week and am thinking about the anti-pathogen dunk -- but would it also work to give the short ribs a quick sear with a blowtorch prior to bagging?

Share this post


Link to post
Share on other sites

There are posts further up the list that talk about a 30 second dunk in 180F to kill any pathogens before a long cook. I found it when I recently had some short ribs that smelled a bit off. Essentially, there can be pathogens that while they are eventually handled by the long cook, can create lactic acid in the initial couple of hours that will cause the odor. The dunk takes care of them.

I'm trying short ribs for the first time this week and am thinking about the anti-pathogen dunk -- but would it also work to give the short ribs a quick sear with a blowtorch prior to bagging?

...might want to do both unless you are incredibly thorough blowtorching the surface. Cooking Issues recommends searing meat before and after sv'ing, and I can certainly taste the difference.

Share this post


Link to post
Share on other sites

There are posts further up the list that talk about a 30 second dunk in 180F to kill any pathogens before a long cook. I found it when I recently had some short ribs that smelled a bit off. Essentially, there can be pathogens that while they are eventually handled by the long cook, can create lactic acid in the initial couple of hours that will cause the odor. The dunk takes care of them.

I'm trying short ribs for the first time this week and am thinking about the anti-pathogen dunk -- but would it also work to give the short ribs a quick sear with a blowtorch prior to bagging?

...might want to do both unless you are incredibly thorough blowtorching the surface. Cooking Issues recommends searing meat before and after sv'ing, and I can certainly taste the difference.

Below is a quote from an email I recently sent to one of my readers about this:

So, there are three types of microorganisms in food: beneficial, spoilage, and pathogenic. Some microorganisms are both beneficial and spoilage, but pathogenic microorganisms are neither beneficial nor spoilage --- which is why you can't taste or smell pathogenic microorganisms. The most heat resistant pathogenic microorganism (C. perfringens) can grow at temperatures up to 126.1°F (52.3°C). A few beneficial and spoilage microorganisms, however, are thermophiles that thrive between about 110°F and 175°F; so the theory behind dunking the raw meet in boiling water before cooking it sous vide is that it'll kill any of the thermophilic microorganisms on the surface of the meat.

That said, so long as your meat doesn't smell going into the bag, it's very unlikely that it'll develop a funk while cooking sous vide --- even when cooking at 130°F for 1--3 days. I've never had a problem with any of my meat smelling off when I've removed it from its pouch. (This may be because I have a very sensitive nose and I always smell my food before I vacuum seal it.)

Share this post


Link to post
Share on other sites

Thanks Doug! Just what I wanted to hear -- will do a smell test and a quick sear using a butane torch before bagging. Vadouvan Short Ribs here I come! :o)

Share this post


Link to post
Share on other sites

For the last few years I’ve pretended I’m in 19th century England and cooked a goose for Christmas. A little absurd for a Jewish guy, but, what the heck, in for a dime, in for a dollar! Since I didn’t have Scrooge to chip in, I’ve ordered my goose – and, given the cost of a nice plump goose, I can see why old Ebeneezer was slow to pull the trigger.

On Fannie’s Last Supper (a documentary put together by the America’s Test Kitchen folks) they explained that a goose is like a turkey in that the breasts and legs have very different cooking requirements - only 10 times worse than a turkey. My experiences bear that out – it’s been a real mixed bag of good portions and bad from different parts of the bird in different years. After having excellent results with turkey parts sous vide, I thought I’d try the goose sous vide this year.

Turkey legs with a little goose fat at 180F for 10-12 hours were exceptional, so I figured goose leg quarters would get the same treatment. The goose breast would be treated like duck breast; sealed with a little goose fat at 130F for 4 hours. The skin would be removed from both, fat scraped off wherever possible and the skin placed between silpat sheets on baking trays, pressed with weights and put in the oven at 350F for 45 minutes or so.

Concerns include – but are not limited to – the fact that the goose breast is different than duck breast, goose leg quarters are different from turkey legs, and that the skin will take a much longer time to render because of the thickness of the fat layer (scraping might not work so well). In fact, there might be so much fat that it will overflow the tray!

My sous vide bible – Douglas’ book - doesn’t even mention goose. Since this is for a holiday dinner (with guests – one of whom is a chef) and purchasing a “test goose” will set the price of this dinner into the range of a down payment on Nathan’s book, any suggestions regarding any of this will be appreciated.

TIA.

Share this post


Link to post
Share on other sites

It sounds like a good plan to me. When I made SV turkey legs & thighs at Thanksgiving, I found that I had to do a bit of scraping of the skin about half-way through the Silpat squeeze n bake; the skin was firm enough to withstand a bit of abuse. Probably could do that with the goose skin, and pour off some rendered fat as well.

Share this post


Link to post
Share on other sites

Are goose legs/thighs more similar to duck than turkey? If so, you can do a duck leg style confit. It renders the fat nicely and the meat is still moist... I used to do 185F for duck confit, then 176, but I think the last time I did it at 155 for 24 hours and it came out best... I'm sure others can chime in as well since there is lots of duck confit experience here...

If the goose breast is similar to duck, you can remove the skin/fat layer prior to cooking, then cook the meat at 131 or 132 for medium-rare (do you eat goose this way?). Or, if the meat is not as red, and leaner than duck (more similar to turkey), maybe the more chicken/turkey approach of 140F would be better. You can prick the fat layer/skin with a jaccard or dog brush, then bag and cook SV at like 185 for a few hours to render the fat and break down the connective tissue... then you can crisp on the sheetpans between a silpat and it'll get really crispy.

Share this post


Link to post
Share on other sites

I am going to do a whole beef tenderloin for a Christmas party this weekend. Traditionally, I have marinated my tenderloin in a combination of soy, oil, sherry, oj and lots of raw garlic, then roasted it at 425 for 25 minutes. My question is how the raw garlic will affect cooking the tenderloin sous vide. While normally I would cut slits in the tenderloin and insert the garlic, I know that using raw garlic in sous vide cooking is a problem. However, if I just marinate the beef in the mixture with raw garlic and then remove it before cooking, will that work, or will the garlicky marinade be enough to destroy the beef in the sous vide cooking process?

Thanks.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By lindaj1
      Is there any recipe from the modernist universe or any other galaxy to make ketogenic (low carb) puff pastry and strudel type doughs?  Unusual ingredients OK.  There must be a way...
    • By haresfur
      I got to thinking after the disgusting job of separating globs of fat from sous vide short ribs and debating never doing them that way again. If the fat renders out in a braise, but not in the sous vide, what temperature would you need to turn the fat liquid to get rid of it? Is it below well-done or do you really have to cook the shit out of it? Is it just temperature or a time&temperature thing?
       
      Along those lines, what happens with marbled, tender cuts? where is the sweet spot between solid fat and something more palatable?
    • By Daily Gullet Staff
      By John Sconzo

      The Daily Gullet is proud to present this, the first in a multi-part, front-row report on the recent "Spain and the World Table" conference. Watch for subsequent installments in this topic.

      In his introduction of Ferran Adria, Thomas Keller -- perhaps the most celebrated American chef ever -- described four elements that go into making a great chef. The chef must be aware. Once aware of one’s culinary and other surroundings that chef can then be inspired, which leads to the ability to interpret those surroundings. But a great chef does not stop there. Instead, the great chef continues to evolve. Ferran Adria, perhaps more than any other chef who has ever lived, is the embodiment of those four elements.

      The moment that Ferran Adria strode towards Thomas Keller on the stage at the CIA/Greystone’s World of Flavors’ “Spain and the World Table” Conference was electric -- as if a giant Van de Graf generator had been turned on. The feeling didn’t subside when Adria took the stage from Keller; it only became more pronounced as the packed crowd rose to its feet, raining applause, admiration and love on the Spanish master. Adria accepted the response with aplomb, and gave it right back to the audience -- and to his fellow Spanish cocineros, who were standing off to the side. He brought each one up to join him on the stage for a rousing thank-you to the conference organizers, sponsors and participants. Once this emotional release subsided, Adria got down to what everyone had been waiting for -- his discussion and demonstration.

      Ferran Adria, with eyes sparkling like the finest cava, began speaking Spanish in a voice as gravelly as the beaches of the Costa Brava, while Conference Chairman Jose Andres translated. The crowd, hushed and straining for every word, moved forward in their seats as Adria explained El Bulli and himself, with a lesson in recent culinary history thrown in. Ferran explained that El Bulli is not a business. While offshoots of El Bulli are operated on a for-profit basis, the restaurant runs without profit as a primary motivation. For example, he said, the greatest difficulty they have is distributing reservations. Given the extraordinary demand and the severely limited supply, he explained that they could simply raise the price of a meal to the point where the supply and demand met. Indeed, the price of a meal at El Bulli is in itself quite reasonable given the stature of the restaurant and well within means of most motivated diners should they be able to get there, and this is how Adria prefers it. He stated that he was not interested in cooking solely for those with the most money. He prefers to work for people with a true interest in exploring the limits of cooking with him. To this end he showed a short film depicting “A Day in the Life . . .” of El Bulli set to the Beatles’ song of the same name. The film showed a couple’s response to the experience.

      Ferran’s voyage into creativity began with a visit to Jacques Maxima at Le Chanticleer Restaurant in Nice, France. He learned from Maxima that to be creative is not to copy. This idea changed his entire approach to cooking -- from making classic cuisine to making his own. Aware of elaborate books of French cuisine, Adria resolved to catalogue his work, the results of which are the richly detailed El Bulli books, published by period. These books, as wonderful as they are, are huge and extremely expensive. During his presentation, Adria announced -- and demonstrated -- that the individual dishes photographed and described in a chronology within each book are all now available online at elbulli.com.

      He finished the philosophical discussion by talking about the general style of haute cuisine that he and others are engaged in. While others have coined the term “molecular gastronomy” to highlight the scientific component of the creativity involved, Adria rejected it, saying that all cooking is molecular: most of his techniques are in fact rather simple and don’t employ radical new technology. Most of the technology that they do use has been around for some time; they have simply adapted it to their own purposes. Nevertheless, he applauds contributions to gastronomy from Harold McGee and other food scientists, and welcomes their collaboration in the kitchen. He has yet to find a term that describes the movement: as of now, he feels that there really is no good name for this style of cooking.

      More than any other single thing, Ferran Adria is known for the use of “foams” in cooking. While he is proud of his achievements with foams, he stressed that while appropriate in some circumstances, the real utility of foams is limited. He bemoans their ubiquity -- and wishes to not be blamed for others’ poor deployment of the concept. In the course of describing this and other techniques, Adria made a point of stating that using them should not be inferred as copying. Techniques and concepts are to be used and shared. He invited everyone to learn and harness whatever they found interesting, and to employ it in to their own pursuits.

      Another set of techniques discussed and demonstrated by the master and his assistant, Rafa Morales from Hacienda Benazuza, included three types of spherification. These included the use of calcium chloride (CaCl) and sodium alginate as well as the converse, and exploration of a new agent, gluconodeltalactone. The original combinations of alginate into CaCl for “caviar” production, and CaCl into alginate for larger “spheres” have chemistry-related limits as to what can be sphericized. In private correspondence, Harold McGee explained to me that Adria described encapsulating a mussel in its own juice. While this would make the dish technically an aspic, unlike conventional aspics it remains a liquid. Adria said that though gluconodeltalactone is very new, and they are just beginning to get a handle on it, he is very excited by it. He also demonstrated a machine for spherification on a larger scale than they had originally been able to do, as well as liquid nitrogen and freeze-drying (lyophilization) techniques. At the conclusion of his demonstration -- and thus the Conference -- the audience once again awarded him a standing ovation.

      While Adria’s appearance was the culmination of the conference, the energy it produced was not just because of his stature in the world of gastronomy -- it was also due to the excitement generated by the conference that preceded it. If there had previously been any doubt, Thomas Keller’s welcome of Adria was a clarion: Spanish cuisine has landed on North American shores and is finding a niche in the North American psyche. Spanish cuisine -- in its multifaceted, delicious entirety -- lives here, too.

      + + + + +

      John M. Sconzo, M.D., aka docsconz, is an anesthesiologist practicing in upstate New York. He grew up in Brooklyn in an Italian-American home, in which food was an important component of family life. It still is. His passions include good food, wine and travel. John's gastronomic interests in upstate northeastern New York involve finding top-notch local producers of ingredients and those who use them well. A dedicated amateur, John has no plans to ditch his current career for one in the food industry. Host, New York.
    • By docsconz
      About Jose Andres
       
      Throughout his career, Jose’s vision and imaginative creations have drawn the praise of the public, the press and his peers. José has received awards and recognition from Food Arts, Bon Appetit, Food & Wine, Saveur, the James Beard Foundation, Wine Spectator, and Wine Advocate. In addition, José has been featured in leading food magazines such as Gourmet as well as the New York Times, the Washington Post, Good Morning America, Fox Sunday Morning News with Chris Wallace, the Food Network, and USA Today.
       
      Widely acknowledged as the premiere Spanish chef cooking in America, José is a developer and Conference Chairman for the upcoming Worlds of Flavor Conference on Spain and the World Table at The Culinary Institute of America at Greystone, November 2 – 5, 2006.
       
      In 1993, Jose moved to Washington, DC, to head the kitchen at Jaleo. From there, Jose took on executive chef responsibilities at neighboring Café Atlantico and later Zaytinya. In July of 2003, Jose embarked on his most adventurous project to date with the opening of the minibar by jose andres at Cafe Atlantico. A six-seat restaurant within a restaurant, minibar by jose andres continues to attract international attention with its innovative tasting menu. In the fall of 2004, Jose opened a third Jaleo and Oyamel, an authentic Mexican small plates restaurant and launched the THINKfoodTANK, an institution devoted to the research and development of ideas about food, all with a view toward their practical applications in the kitchen.
       
      Every week, millions of Spaniards invite Jose into their home where he is the host and producer of “Vamos a cocinar”, a food program on Television Española (TVE), Spanish national television. The program airs in the United States and Latin America on TVE Internacional.
       
      Jose released his first cookbook this year, first published in English, Tapas: A Taste of Spain in America (published in the United States by Clarkson Potter) and shortly after in Spanish, Los fogones de José Andrés (published by Planeta). The book is an homage to Spanish cooking and to tapas, one of Spain's gifts to the world of good cooking.
       
      Jose Andres is passionate, intelligent, dedicated, witty and a fan of FC Barcelona.
       
      Jose has been a member of the eGullet Society since 2004.
       
      More on Jose Andres in the eG Forums:
      Cooking with "Tapas" by Jose Andres
      Vamos a Cocinar - cooking show with Jose Andres
      Jaleo
      José Andrés' Minibar
      Zaytinya
      Oyamel Cocina Mexicana, Crystal City
      Cafe Atlantico
       
      Jose Andres recipes from Tapas in RecipeGullet:
      Potatoes Rioja-Style with Chorizo (Patatas a la Riojana)
      Moorish-Style Chickpea and Spinach Stew
      Squid with Caramelized Onions
    • By gibbs
      With Modernist Cuisine I waited a couple of years and ended up with a copy from the 6th printing run the advantage of this was that all errors picked up in the erratta had been corrected in the print copy.  I am looking to get modernist bread soon and wondered if someone had purchased it recently to check or if someone knew of hand if they have printed any additional corrected runs 
  • Recently Browsing   0 members

    No registered users viewing this page.

×