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adey73

Sous Vide: Recipes, Techniques & Equipment (Part 3)

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Please let me know your opinion:  Last night I cooked Berkshire bone-in pork chops (from Ottomanelli in NYC) and feel I overcooked them (both temp and time) partially due to a timing problem w/ our guests.

The chops were bone-in, hand-cut by the butcher to about 1.5" thick, resulting in about 3/4 lb each.  Using a 30-qt rice cooker and an Auber PID, I planned to cook them for an hour at 144F.  At an hour we were not ready to eat, so rather than pull/chill/re-heat for service, I chose to drop temp to 140F for the 30-40 minutes required before I could take them out and sear.

They were very good, still pink on the interior (though not as pink/rare as I'd have liked).

My questions:  Was 144F for an hour too high and/or too long to begin with, and that's why they were overcooked?  Secondly, is the technique of dropping temp for a period of time possibly helpful or just ill-advised?  Does it accomplish anything (so long as healthy guidelines are maintained)?  Thanks.

144F is definitely too high for my taste, so that may have been the problem. I don't think dropping the temp afterward helps, other than to make the collagen conversion go slower (which I don't think you would want). In your example, leaving them in at 144F wouldn't do any harm: certainly there's no risk of overcooking since your bath is the desired final temperature. Try 135F as per Ruth's suggestion and see if you like it better.

A question of my own: does anyone have experience with SV and wild game? Are there any special concerns beyond what you would do with 'regular' meat?

I think 144 for a pork chop is over cooked.. My desired temperature would be in the medium rare to medium range.. But if you are going to sear it, definitely have it at medium rare..

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Fur or feather?

Wild game will almost certainly have been shot and then hung, so you cannot assume the inside of the meat is sterile.

This time of year is getting toward the end of the game season, so the birds will be getting tough. Thus recipes that are more like braises and confits may work better.

Both. I'm doing a game dinner feat. SV for a few friends. My planned SV courses currently include

leg of deer with flageolets

(adaption of leg of lamb from Keller's Bouchon book, I was planning on 130F for 36 hours)

mallard breasts

(130F for 2-3 hours)

grouse breast

(130F for 1-2 hour)

I'm also doing snowshoe hare confit for rillettes and mallard leg confit, but those are pretty standard methods. I needed to find a compromise temperature (since I only have 1 water bath), and I thought 130F would be it. It's high enough to kill the nasties over long braising periods, but low enough not to overcook the breasts (I think). Everything was previously frozen. I guess I was just wondering if there were special concerns (safety,longer cooking times, heightened gaminess etc...) that I should be aware of or that anyone had experience with.

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I'd imagine that using UVC on bagged meat in sous vide and cryovac packs would be a simple way to esure safety. As long as the bag material isn't blocking UVC treatement would be pretty simple and have little or no effect on the processing or temp of the item.

A person has to be very careful with UVC as it's harmful to eyes and skin etc, but I wonder out loud if the addition of a UVC light in commercial sous vide equipment might be an interesting feature. If the tank being used was enclosed or the material blocked UVC from escaping I think it could help cut down on contamination in baths that run at low temps for things like seafood. It could help both the bath water/medium and the item in the bag closer to sterile. I'd imagine that in a restaurant cross contamination from bath water might be an issue.

Back to the example of the steak at 122 for 18 hours. I haven't tried this, but does anyone know for a fact there is a significant difference in outcome from 18 hours at 122 vs. 18 hours at something closer to 125 degrees where things are a little safer?

Unfortunately plastic is degraded by UV light, so I don't think this would work. You certainly could use UVC to sterilize the water in a water bath - small UVC units are used to sterilize water in aquariums, and one of these could be adapted. However, for most people it is cheaper and easier to just dump the water out.

You certainly can tell the difference between 122F and 125F in the meat, but it is a fairly small difference which you might well decide is worth it.

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the best to prevent this in a low temp SV setting within a Rational is to put the packages into deep GN pans filled with water. At the highest fan setting, enough to agitate the water. Even if the combi itself fluctuates by up to 10 degrees the water barely does by more than 2-3 degrees.

I have one of the waterproof onset data/temp loggers on order, just to see what is going on in the SV bag.

That approach works well, but it costs you time. It is one of life's litte tradeoffs. The fastest way to transfer heat to food is with condensing steam - nothing else comes close. So using a Rational for steam gets you very fast heat up. If you put the water in the gastronorm pans, you definitely smooth out the fluctuations, but you also need time to get the water heated. For precise low temp work use the water, but for high temp where the fluctuation does not matter steam will be faster.

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My plan is to put them in a 160f bath for ~ 10 hours (start them in the morning, take them out when I get home), then brush with some smokey home made BBQ sauce and either blow-torch them or throw them on a hot cast iron grill.

This ought to work well. However there are two issues.

First, you won't have smoke flavor. Smoking the meat at low temp for an hour prior to going in the bag makes a big difference.

Second, 160F is kind of low for ribs, because you won't get any fat rendering. The meat itself will be fine. This is a matter of personal preference, but most people are used to having some fat render out of pork ribs, and you need higher temperature to achieved this.

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Somebody recently asked me for a URL to the tables I posted here. So I went back and looked, and the formatting has changed. They are in HTML, and this used to work fine and look great, but now it doesn't and raw HTML code is displayed. This must be some setting with eGullet

Here is a link to the posts

I am not sure who handles technical issues like this, but somebody at eGullet must...

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Somebody recently asked me for a URL to the tables I posted here.  So I went back and looked, and the formatting has changed.  They are in HTML, and this used to work fine and look great, but now it doesn't and raw HTML code is displayed.  This must be some setting with eGullet

Here is a link to the posts

I am not sure who handles technical issues like this, but somebody at eGullet must...

Here's the linked table in a text format.

Bath C  Bath F  mm      inch    Cook time       Rest time       Core C  Core F  Early -1C       Late +1C
61      141.8   5       0.2     0:01:30         0:00:03         59.9    139.9   0:00:15         ∞
62      143.6   5       0.2     0:01:16         0:00:03         59.9    139.8   0:00:10         0:00:14
65      149     5       0.2     0:00:57         0:00:03         59.5    139.2   0:00:04         0:00:04
61      141.8   10      0.39    0:06:00         0:00:10         59.9    139.9   0:01:01         ∞
62      143.6   10      0.39    0:05:01         0:00:10         59.8    139.7   0:00:34         0:00:56
65      149     10      0.39    0:03:46         0:00:11         59.5    139.2   0:00:16         0:00:17
61      141.8   15      0.59    0:13:23         0:00:20         59.9    139.8   0:02:09         ∞
62      143.6   15      0.59    0:11:17         0:00:23         59.8    139.7   0:01:16         0:02:08
65      149     15      0.59    0:08:29         0:00:26         59.5    139.2   0:00:36         0:00:43
61      141.8   20      0.79    0:23:47         0:00:37         59.9    139.8   0:03:49         ∞
62      143.6   20      0.79    0:20:03         0:00:42         59.8    139.7   0:02:15         0:03:48
65      149     20      0.79    0:15:06         0:00:45         59.5    139.2   0:01:04         0:01:12
61      141.8   25      0.98    0:37:07         0:00:55         59.9    139.8   0:05:57         ∞
62      143.6   25      0.98    0:31:19         0:01:01         59.8    139.7   0:03:30         0:05:56
65      149     25      0.98    0:23:35         0:01:12         59.5    139.2   0:01:41         0:01:53
61      141.8   30      1.18    0:54:29         0:54:28         60      140     0:08:41         ∞
62      143.6   30      1.18    0:46:02         0:46:01         60      140     0:06:03         0:08:40
65      149     30      1.18    0:33:56         0:01:47         59.5    139.2   0:02:34         0:02:42
61      141.8   35      1.38    1:11:27         0:01:52         59.9    139.8   0:09:40         ∞
62      143.6   35      1.38    1:02:04         1:02:03         60      140     0:06:47         0:09:38
65      149     35      1.38    0:47:30         0:47:29         60      140     0:04:58         0:03:47
61      141.8   40      1.57    1:31:28         0:02:34         59.9    139.8   0:13:56         ∞
62      143.6   40      1.57    1:17:53         0:02:44         59.8    139.7   0:08:17         0:15:04
65      149     40      1.57    1:01:22         1:01:21         60      140     0:03:56         0:02:55
61      141.8   45      1.77    1:52:44         0:03:13         59.9    139.8   0:16:54         ∞
62      143.6   45      1.77    1:36:16         0:03:23         59.8    139.7   0:10:31         0:16:52
65      149     45      1.77    1:13:29         0:04:03         59.4    139     0:04:55         0:05:56
61      141.8   50      1.97    2:14:52         0:04:02         59.9    139.8   0:19:58         ∞
62      143.6   50      1.97    1:55:24         0:04:22         59.8    139.7   0:12:59         0:19:57
65      149     50      1.97    1:28:32         0:05:01         59.4    139     0:05:48         0:07:00
61      141.8   55      2.17    2:37:32         0:05:05         59.9    139.8   0:23:07         ∞
62      143.6   55      2.17    2:15:01         0:05:25         59.8    139.7   0:15:01         0:23:06
65      149     55      2.17    1:43:25         0:06:14         59.3    138.8   0:06:38         0:08:38
61      141.8   60      2.36    3:02:38         0:06:07         59.9    139.9   0:28:29         ∞
62      143.6   60      2.36    2:34:50         0:06:37         59.8    139.7   0:17:04         0:26:18
65      149     60      2.36    1:58:58         0:07:36         59.3    138.8   0:07:31         0:09:06
61      141.8   65      2.56    3:25:50         0:07:28         59.9    139.9   0:31:57         ∞
62      143.6   65      2.56    2:54:37         0:07:59         59.8    139.7   0:19:07         0:31:57
65      149     65      2.56    2:14:29         0:09:08         59.3    138.8   0:09:01         0:10:10
61      141.8   70      2.76    3:48:51         0:09:00         59.9    139.9   0:35:26         ∞
62      143.6   70      2.76    3:14:16         0:09:31         59.8    139.7   0:21:10         0:35:24
65      149     70      2.76    2:29:05         0:10:50         59.3    138.7   0:09:12         0:11:10
61      141.8   75      2.95    4:11:29         0:10:32         59.9    139.9   0:38:52         ∞
62      143.6   75      2.95    3:33:33         0:11:12         59.8    139.7   0:23:11         0:38:51
65      149     75      2.95    2:43:16         0:12:48         59.2    138.5   0:09:59         0:13:03
61      141.8   80      3.15    4:33:52         0:12:24         59.9    139.9   0:42:28         ∞
62      143.6   80      3.15    3:52:25         0:13:14         59.8    139.7   0:25:10         0:42:13
65      149     80      3.15    2:57:51         0:15:08         59.2    138.5   0:11:38         0:14:09
61      141.8   85      3.35    4:56:48         0:14:36         60      140     0:47:10         ∞
62      143.6   85      3.35    4:10:44         0:15:18         59.8    139.7   0:27:06         0:47:10
65      149     85      3.35    3:12:03         0:17:28         59.2    138.5   0:12:32         0:15:10
61      141.8   90      3.54    5:18:37         0:16:49         60      140     0:51:20         ∞
62      143.6   90      3.54    4:28:27         0:17:49         59.8    139.7   0:28:58         0:51:20
65      149     90      3.54    3:25:42         0:20:19         59.2    138.5   0:13:21         0:16:15
61      141.8   95      3.74    5:39:49         5:39:48         60      140     0:55:33         ∞
62      143.6   95      3.74    4:45:29         0:20:29         59.8    139.7   0:30:46         0:55:33
65      149     95      3.74    3:37:46         0:23:09         59.1    138.4   0:14:05         0:17:08
61      141.8   100     3.94    5:59:15         5:59:14         60      140     0:58:41         ∞
62      143.6   100     3.94    5:01:51         0:23:20         59.8    139.7   0:32:31         0:57:32
65      149     100     3.94    3:49:11         0:26:20         59      138.2   0:14:45         0:19:13

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Since I always set my water bath at just above my desired core temperature, I put just those times in a convenient PDF for myself. I uploaded it here if you would like to download it.

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Pork Ribs were postponed until today, modified method is as follows after thinking about it some more and due to my inability to be home to control/watch things:

1.) Rubbed, vacuumed in fridge for 2 days

2.) Put into 140f/60c water bath for 11 hours

3.) Temperature bumped to 161f/71c for 5 hours

4.) Temperature bumped to 172f/77c for 6 hours

5.) Removed, brushed with home made BBQ sauce and put underneath a hot overhead grill - turned to crisp/caramelise both sides.

Will report back tonight!


Edited by infernooo (log)

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Second, 160F is kind of low for ribs, because you won't get any fat rendering.  The meat itself will be fine.  This is a matter of personal preference, but most people are used to having some fat render out of pork ribs, and you need higher temperature to achieved this.

Nathan,

What temp do you recommend for "fall-off-the-bone" ribs? Any experience with veal shank/osso bucco/pork knuckles?

Thx,

MT

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You can get ribs to fall off the bone at nearly any temperture if you cook long enough. However, the fat rendering doesn't happen much below 180F/82C.

So, 180F/82C for 8-12 hours depending on the specific cut of meat. I would start at 8 hours and then move up if you wanted it more falling-off-the-bone. Note that when you do long times like this the exact value is not that important - 8 hours is not that much different from 9 hours, for example.

You can cook them at higher temp - up to 200F/93C, and the times are shorter - say 2-3 hours for ribs.

The same times/tempertures work for most meats that you want to braise and/or confit.

The issue here is personal preference. A rare steak is a different experience than stewed beef. We are used to assuming that each cut has a particular cooking method - nobody stews a fillet mignon, nor do they grill stew meat cuts and serve rare.

However, with sous vide you have the opportunity to achieve different effects. I have done osso bucco down to 130F, but the texure is so unfamilar, and the fat does not render. Most of all, people are very set in the ways and if you serve osso bucco that has a non-traditional texture it can freak people out.

In general I cook osso bucco and lamb shanks confit style (i.e. with oil in the bag) at 180F/82C for 8 hours. But don't let that stop you from experimenting on your own favorite combination!

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Great post Nathan. That's exactly what I've been thinking as I've been reading this thread for the past week or so.

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Mike, what kind of ribs (spare ribs or baby backs) are you asking about. For spare ribs, I would agree with Nathan. But if you are cooking baby backs, I would a shorter time will be more than enough. See my post up-thread. If you are cooking baby backs, 170F for 6 hrs is sufficient for falling off the bone meat -- or rather a degree of tenderness where all of the meat come of the bone clean without the bones actually falling out when you unbag -- and the fat rendered too. The people that tried these loved them and all agreed that they did not feel that longer cooking would have improved them.

I found 15 to 20 minute in a stovetop smoker sufficient to add plenty of smoke flavor.

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After reading through this amazing thread, I thought I might try and summarize the information into a brief guide for new (and old) users. The first draft is linked below:

http://www.douglasbaldwin.com/sous-vide.html

It is of course woefully incomplete, but I will continue to work on it in the coming weeks/months. Any suggestions for improving the guide would be greatly appreciated.

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Extremely impressive Douglas. I'd rather visit your page than read through 54 pages if I am looking for a quick reference. The most useful part to me is the cooking times for different types of meat. You should add one for eggs since I know alot of people want those perfect soft boiled eggs.

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So, I'm thinking about lamb chops. Here are my thoughts so far:

130F for 10 hours with garlic powder, butter, s&p.

Served with curried Rancho Gordo Runner Cannellini beans.

Comments/Critiques on this dish are welcome. In particular, I'm curious about ideas for seasoning the lamb so that it complements the curry idea, but is still well adapted to being cooked sous vide.

Thanks!

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Why so long? Lamb chops are already very tender

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Hmmm… Maybe I missed something, but I’ve seen a few posts referencing this time and temp combo? What would you recommend?

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Lamb chops should only need to come up to temperature. I'd recommend cutting them into individual (single or double, depending on your preference) chops and bagging them separately rather than cooking the rack whole. The smaller pieces will come up to temperature more rapidly, and you can trim them up more easily and thoroughly as you are portioning them.

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It is possible to take tender meat and cook it too long - it gets too soft and the texture suffers.

As per other posts I would cook lamb for just long enough to reach temperature - depending on the thickness (see the tables) this is likely a hour or less.

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After reading through this amazing thread, I thought I might try and summarize the information into a brief guide for new (and old) users.  The first draft is linked below:

http://www.douglasbaldwin.com/sous-vide.html

It is of course woefully incomplete, but I will continue to work on it in the coming weeks/months.  Any suggestions for improving the guide would be greatly appreciated.

Many thanks Douglas - this is a great reference!

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It is possible to take tender meat and cook it too long - it gets too soft and the texture suffers.

As per other posts I would cook lamb for just long enough to reach temperature - depending on the thickness (see the tables) this is likely a hour or less.

Thanks! I'll try this out this weekend and report back!

Also, I'm still open to suggestions for my dish (in terms of flavors/combos). If it's too off-topic, pm me!

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Many thanks Douglas - this is a great reference!

You are most welcome.

I calculated the cooking times for frozen meat last night, but it meant solving a nonlinear heat equation that is numerically "stiff" (that is, very difficult to calculate). I only have a thermapen and so have not been able to test the accuracy of my calculations. Indeed, all my calculations are based on the thermal conductivity and specific heats I found in journal articles and not my own experiments. If any of you have the equipment necessary to check my calculations for frozen meats, I would really appreciate.

Thanks,

Douglas

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      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 
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