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.

Guy MovingOn

Sous Vide: Recipes, Techniques & Equipment (Part 7)

Recommended Posts

I've been wondering about SV workflow in restaurant volumes. (I'm a home cook who has now done lots of successful one-offs, but would like to do a larger dinner party which may happen in waves.) How do you manage long-cooking SV for service, and still be assured of having enough?

Let's assume that we're cooking something that takes much longer than 1 hour to cook, like short ribs, for example. Do you cook to completion, then chill or freeze, then bring it back up to temp once ordered? Or do you hold it at temp, or maybe below (but still safe), then finish for service?

In long-time cooking (48 hours typically) a few hours more or less will not matter, so just put as many bags as necessary in the bath 48 hours before the party (cook-and-hold), and when the party is over and you have some bags left, rapidly chill them in ice-water for later use. Alternatively, you may cook-chill a few days earlier and reheat before the party (heating time according to Douglas Baldwin's tables), but beware, dropping many bags in the water bath may cause a significant temperature drop, so you have to consider the recovery time from the temperature drop. If you need a very large water bath for a big party, see FMM in bath tub

Regards

Pedro

Share this post


Link to post
Share on other sites

Did these awhile back and you're right. Sorry got my notes mixed up with the rack. It was 36 hours, duh. I'm new to sous vide.

Did you sear before or after the water bath?

Share this post


Link to post
Share on other sites

I seared them after the bath and then rested them.

Share this post


Link to post
Share on other sites

I've never had an issue with juices coming out of sous-vide cooked meat after searing.

My experience is that you simply sear and serve.

Has anyone had an issue with seared sous-vide cooked meat that led to a requirement to rest it before serving?

Share this post


Link to post
Share on other sites

As this thread is called Sous Vide: Recipes, Techniques and Equipment and most of the recent posts seems to be focussing on techniques and equipment, I thought I'd pipe in with a recipe.

Many of the recipes in this thread consist of cooking meat sous vide (sometimes in marinades), searing, and serving with some sort of sauce.

Just to be different, I thought I'd share a new recipe with you that goes outside these parameters.

I cooked a shoulder of pork the other day at 57C for around 24 hours. Salt was added to the package prior to vacuum sealing.

Knowing that pork and prunes are a wonderful combination, I soaked some pitted prunes in port for a few hours, drained them, and then minced the prunes finely.

I cut a thick slice of pork off the shoulder (around 2.5 cm/ 1") thick. Next I spread a layer of the minced prunes on top of the pork. This was then wrapped fully in prosciutto and tied together with kitchen string.

To serve, it is a simple matter of browning the outside of the parcel in a hot frypan. Cut the string and serve with an acid-based sauce to balance the sweetness of the port-infused prunes and the saltiness of the prosciutto-wrapped pork.

The picture below (which has already appeared on the dinner thread) is a previous iteration done with pancetta instead of prosciutto but you can get the general idea of the dish. The prosciutto covered the pork more fully and is my preference for this dish.

It was served on a bed of fennel puree (softened in butter with added chicken stock and processed into a puree) with green beans cooked in a tomato-based pasta sauce.

sous vide pork.jpg

Share this post


Link to post
Share on other sites

So McGee notes that certain enzymes in beef that increase tenderness--specifically the proteolytic cathepsins that diminish contraction of muscle fibers and cause more collagen to dissolve into gelatin creating a "more tender and succulent" meat-- are very active around about 120 F, yet all but mostly denatured by 131 F.

I'm looking for ideas on how to make these enzymes work for me with roast beef while cooking it sous vide. I have a well-marbled top sirloin roast and I want to make very juicy, just medium rare, tender, piece of meat. I'm actually going to slice it into three pieces that are about 2.5" thick and this will allow me to experiment a little by pulling them at different times. So, here is my thought:

Start the water bath at 120 F. Allow the beef to cook for 2 hours. Raise temperature to 131 F and allow the three beef sections to cook for additional periods of time (6 hours, 12 hours, 24 hours respectively).

It seems to me that this protocol would be safe enough to prevent food-borne illness. Can anyone better versed in such things as they pertain to sous vide confirm, given the above times and temperatures, that the food would be safe? If food safety is achieved, would it be possible to extend the time at 120 F to longer than 2 hours safely? If so, what would the maximum time limit be that we could say is safe? Would it be 4 hours? Judging by Douglas Baldwin's guide, it looks to me like the meat must reach 130 F within 6 hours to avoid potential Clostridium perfringens issues. I suppose, then, that if I am reading this correctly, that 4 hours at 120 F could be safe. Any thoughts?

Furthermore, has anyone tried this, and can it be confirmed that the time at 120 F really makes a very noticeable difference for tenderness, especially at the times I'm talking (i.e. 1-4 hours)?

Any other relevant thoughts welcome too.

Very best,

Alan

Share this post


Link to post
Share on other sites

Mis, I just tried my first brisket, a little over 2 lbs. First I used the Jaccard machine to tenderize it; then brined it in a solution of 40 g Kosher salt, 30 g sugar, 2 litres water; 1 Tablespoon coriander seed, 1 teaspoon black pepper, 2 sprigs fresh thyme, 2 bay leaves for 6 hours. Cooked it at 57.2 degrees C for 72 hours. Here is picture and it was fork tender.

I ended up cooking the other brisket that I saved at 57.5C for another 18-19 hours(this means 55C for 48 hours, chilled, then 57.5C for 19 hours). It didnt seem to have any effect whatsoever on the connective tissue. Elastin, and not collagen at fault? Im not sure, I guess if I ever get round to it, I'll pay for a better cut of brisket.

Anyway, I did Baby back pork ribs, 57.3C for 72 hours. Absolutely delicious

4629374834_2faee7726f.jpg

Share this post


Link to post
Share on other sites

By the way, even inexpensive brisket can be good quality. The Wagyu brisket that we like is only only $5.99 a pound is very good quality. And some expensive briskets may or not may work well. The key is decent marbling. If there isn't decent interior marbling, it will taste dry even if it is very tender.

The salt content of that brine seems pretty light. Although it probably didn't make a difference here. I think you need at least 5% salt by weight for the brine to have the effect of relaxing the muscle fibers so that the brine penetrates. A 5% or 6% brine won't make the meat taste salty.

Share this post


Link to post
Share on other sites

Well, having had no responses and having decided that I really wanted to have a roast beef sandwich for breakfast today, I went ahead as planned. I did take a slight deviation from what I outlined above as my roast turned out to still be partially frozen. I did the following:

I cut the roast into three pieces around 3" thick, sprinkled with salt and pepper, sealed them, and put them in a 100 F water bath for 1 hour. I then increased the temperature to 120 F and let them cook for 2 hours. Finally, I raised the temperature to 131 F and cooked for 12 hours, rather than get up and pull one half way through the night at 6 hours as I had initially planned. I seared and sliced. The beef was beautifully pink and juicy, and hadn't lost very much liquid at all. It was quite tender and held together into slices well, as roast beef tends to do, yet it was much easier to eat than many roast beef sandwiches, as the remaining collagen didn't resist too much when biting through each slice. I guess the best way to put it is that the roast beef didn't risk being pulled out of the sandwich after each bite as sometimes happens even with thinner slices of some roast beef. It seemed to be the best of both worlds, and importantly, it was delicious.

In fact, it was so good that I pulled the last two pieces rather than let them cook for another 12 hours or beyond. Why mess with virtual perfection?

That said, I'm not sure exactly how this translates into a cooking regime for a roast starting closer to refrigeration temperature, as I know it took some time for the roast pieces to finish totally defrosting, and so how long any given part of each piece of beef was at 100 or 120 is only a guess at best.

Anyway, for those of you who enjoy juicy roast beef, this might be worth a try. I'm still interested in what the "experts" have to say about food safety in this case, but reading back over a couple of closely related posts from NathanM, it seems that having the meat under 130 F for fewer than 4 hours and then raising up to 131 F for plenty of time to pasteurize should be safe protocol.

Other thoughts welcome.

Best,

Alan

Share this post


Link to post
Share on other sites

100F or 37.78C is way into the danger zone, 120F or 48.89C is in the danger zone. Three hours in the danger zone is pushing it. 131F or 55C is fine.

I'm not sure why you felt you needed to do three-stage cooking. If the final temp was going to be 55, why not start there anyway? Low temp cooking followed by higher temp cooking for extended periods of time seems like a variant on straight higher temp cooking to me. It seems like risk taking to no purpose.

If you feel it adds something to the meat, try an experiment where you cook one piece with the first two stages and then toss another in at the target temperature for 12 hours. My bet is that you will not be able to recognize the difference.

Share this post


Link to post
Share on other sites

I'm not sure why you felt you needed to do three-stage cooking.

Hi Nick,

I don't think that I'd say that I felt I "needed" to do it, but if you'd like to know why I "wanted" to do it, then take a look at what I wrote a couple of posts up.

Also, I'm certainly no micro-biologist, but shouldn't pasteurizing after 3 hours in the temperature danger zone, which at any rate is within the window considered "safe" by the FDA (i.e. under 4 hours), solve any potential food safety issue?

Alan

ETA: I'm really asking this question here.


Edited by A Patric (log)

Share this post


Link to post
Share on other sites

“Pasteurized foods must either be eaten immediately or rapidly chilled and refrigerated to prevent

the outgrowth and multiplication of spores. Moreover, the center of the food should reach 130°F

(54.4°C) within 6 hours to prevent the toxin producing pathogen Clostridium perfringens from multiplying

to dangerous levels (Willardsen et al., 1977). Raw or unpasteurized food must never be served

to highly susceptible or immune compromised populations. Even for immune competent individuals,

it is important that raw and unpasteurized foods are consumed before food pathogens have had time to

multiply to harmful levels. With this in mind, the US Food Code requires that such food can only be

between 41°F (5°C) and 130°F (54.4°C) for less than 4 hours (Anon., 2005b, 3-501.19.B). “

I try to clarify the 4h-6h-rule:

If you go for ≥ 54.4°C and pasteurizing conditions, you have to heat your food from 4°C to 54.4°C core temperature within 6 hours. If you do not go for pasteurizing conditions, e.g. when cooking fish to 43.5°C, the food must not be more than 4 hours between 5°C and 54.4°C. That’s why the heating time tables do not go beyond 55mm thickness for temperatures < 54.4°C (4-hr-rule) and not beyond 70mm tickness for temperatures > 54.4°C (6-hr-rule).

Ah, the 4-hr verse 6-hr rules. In truth, it is all rather arbitrary.

Both these rules are based on the arbitrary view that the target pathogen should not divide more than 10 times (so a 2^10 ~ 10^3 increase in pathogens). The US Food Code specifies 4 hours because the fastest growing food pathogen could increase by 10^3 if held between 110--115F (43--46C) for 4.6 hours. However, if you are pasteurizing the meat, then you only need to worry about food pathogens which produce toxins. Therefore, when pasteurizing, your goal is to limit the growth of C. perfringens to less than 10 generations --- that is, a heat up from 41F (5C) to 130F (54.4C) of less than 6 hours. [in terms of taste, some spoilage bacteria grow a little faster than the fastest growing food pathogen. So, if you meat has a high spoilage bacterial load, it could taste spoiled (though completely safe) if the heat up from 41F (5C) to 130F (54.4C) takes a full 6 hours.]

Alan, I hope this answers your question.

Pedro

Share this post


Link to post
Share on other sites

Hi Pedro,

Thank you. These are the paragraphs that I was looking at for guidance in DB's document. As far as I can tell, my handling of the roast is considered safe according to these guidelines.

Best,

Alan

Share this post


Link to post
Share on other sites

I don't know about the food safety aspect but I seem to recall that these enzymes take a long time to have an impact -- so even though their action increases as the temp approaches 120F, I am not sure if the few hours that the meat will spend there will actually have a noticeable impact.

I suspect if you cooked at 131 for the whole time, you would have gotten the same result. In the future, there isn't any benefit to defrosting in 100F water before setting it to 120F. I would recommend trying it at 131F or 132F the whole time and seeing if the result is any different.

When Heston Blumenthal does his low temp (122F) prime rib (which is done in the oven and not sous-vide) it cooks for 24 hours (after sterilizing the outside with a blow torch).

Share this post


Link to post
Share on other sites

See Harold McGee, On Food & Cooking, page 152: muscle fiber weakening enzymes are active up to 50°C, above they get inactivated. (Collagenase is active in the fifties, and gets inactivated towards 60°C).

Aging beef can be done at room temperature for 24h (I used to do this, acidifying below pH 4 with marinade containing mustard to prevent bacterial growth), or you can do "turbo conditioning" at 49°C for one hour, but then you should avoid olive in the marinade, as it is said to give an off-flavor. In my experience, the effect of turbo-conditioning is rather marginal, but I did not make a double-blind comparison.

@ Alan, will you do the comparison?

Share this post


Link to post
Share on other sites

In the future, there isn't any benefit to defrosting in 100F water before setting it to 120F. I would recommend trying it at 131F or 132F the whole time and seeing if the result is any different.

I wasn't attempting to defrost at 100 F, though certainly that did happen. The thought was that there are other proteolytic enzymes that are denatured at temperatures just above 100 F, and I wondered what holding at 100 F would do. As mentioned, it is hard to know how much time the meat actually spent at 100 F, or 120 F for that matter, since the meat started semi-frozen, but that was the thought at least.

Share this post


Link to post
Share on other sites

This will be an interesting experiment.

Nathan M modelled his cooking times with regard to the thermal conductivity of meat so it should be possible to mathematically predict the times that a piece of meat spends at various temperatures given a set temperature water bath and knowledge of the size of the cut of meat.

If, as it seems, you are trying for some additional tenderisation of the meat by way of an artificial aging process, you may need to take the following into account in your experiment:

1. type of meat (cut, marbling, etc)

2. degree of aging that the meat already has undergone (presumably it reaches an asymptote in terms of desirable tenderness)

3. initial temperature of the meat

4. thickness of the cut

5. any artificial tenderisation (jaccarding, marinating).

With a tender cut like top sirloin, as you used, some commentators have observed that it goes mushy with extended cooking periods although, being a roast, the thickness of the meat may require prolonged cooking to reach the target temperature throughout the cut.

Perhaps you might want to try the experiment with a more robust cut where the differences would be more obvious. I'd suggest a British topside cut (US equivalent: the back and upper part of the round steak).

Share this post


Link to post
Share on other sites

I cooked a shoulder of pork the other day at 57C for around 24 hours. Salt was added to the package prior to vacuum sealing.

Knowing that pork and prunes are a wonderful combination, I soaked some pitted prunes in port for a few hours, drained them, and then minced the prunes finely.

I cut a thick slice of pork off the shoulder (around 2.5 cm/ 1") thick. Next I spread a layer of the minced prunes on top of the pork. This was then wrapped fully in prosciutto and tied together with kitchen string.

Well, this inspired me to try it out. Due to a prosciutto error (prosciutto cotto? looked more like boiled ham...), I had to use bacon. I'll also add that I didn't used pitted prunes, figuring I could pit after the soak easily enough .... wrong. Major PITA. But got it done :) I served with bread, swiss chard and [sour]cornichon. I made a sauce from some of the port, some juice from the bag (heated and strained first), shallots, thyme and a splash of vinegar. I also put a little thyme on the meat when coating it with the prunes. It was quite delicious. Next time I'd make the sauce a little more acidic. Thanks for the great suggestion!

Share this post


Link to post
Share on other sites

He, I have problems cooking foie gras sous vide. I followed the recipe from the Fat Duck cookbook, cooking at 60C/140F to the same internal temperature, but the liver almost completely broke down. I used fresh liver. It has to be vacuum packed at full pressure. Could that be the problem (breaking down the cell walls)? Other thoughts? http://bit.ly/bYNUXi


Edited by Jan Stoel (log)

Share this post


Link to post
Share on other sites

Blumenthal's recipe calls for frozen liver. This would impact on timings, vacuum packing, etc. Fresh would disintegrate.

Share this post


Link to post
Share on other sites

Fois

If you look at the pictures by Francois, it seems his would have broken down as well but he used a lower temp and he stabilized it with a carton cylinder while chilling it overnight - in the end it kept it's shape.

Share this post


Link to post
Share on other sites

From fresh, I'd probably opt for a core temperature target of 54C. See this post by PedroG on several temperatures that have been used, some unsuccessfully.

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.

×