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.

KaffirLime

Sous Vide: Recipes, Techniques & Equipment (Part 4)

Recommended Posts

Oh experts, pray tell me how long for a boneless ham, about 5kg?

I'm guessing 60C for 12hours or so.

SInce its Xmas I will add apple juice and cloves...


Edited by jackal10 (log)

Share this post


Link to post
Share on other sites
I love doing a pre-SV smoke for doing BBQ.... works great for ribs....  the other weekend, I did a SV version of cochinita pibil after watching Rick Bayless do it in a pit in the ground... since I don't have any ground, or a pit, I figured doing it SV was the next best thing... 

Took 2 pounds of boneless pork shoulder and coated with achiote/lime juice marinade... then wrap in banana leaves, and smoked (in stovetop smoker) over a combo of hickory and oak for about 30 minutes - in hindsight, I might smoke it a little longer next time...

Then into the bag, and into teh 180F waterbath... I think I left it in there for about 8 hours, but I'd have to check my notes to be sure....

When finished, I pulled it and it was really nice - super tender, but not mush, with a suble smoke flavor, and subtle flavor from the banana leaves, and a lot of the fat rendered out...  Then I reduced the liquid in the bag (pork juices, achiote marinade and some fat), and poured over the pulled pork and let it sit in the warming oven until my tortillas were ready...

Put that in a corn tortilla with some pickled onions and some habanero salsa... heaven...

I've seen that episode with the cochinita pibil. Looks damn good.

Well, I don't actually have a stovetop smoker but I figure it's not hard to rig something up with some foil and a rack or two.

Share this post


Link to post
Share on other sites

Before investing in the stovetop smoker, I used to do it in a wok with a rack and some aluminum foil.... not hard to set up, but once I started doing it enough, I figured it was good to invest in the real thing... What I did was put the shavings in the bottom of the wok (line the bottom with alum. foil first or your wok will turn black) then cover with another piece of aluminum foil... put the rack above that to hold what's being smoked (ie the pork) then cover the whole thing with a foil tent... my stovetop smoker company (Cameron's) recommends using a burner of 5-6 - it starts smoking in about 5 minutes...

Share this post


Link to post
Share on other sites

I'm planning on cooking 10lbs of wagyu beef brisket in the next couple of days. It seems that most people here have had a better experience cooking their briskets for 48 hours at 135F rather than the 147F that Keller uses. But for Keller's briskets, he uses Wagyu beef and I don't think anyone else here has tried that yet.

So do you think I should go with 135 or 147? Do you think the type of beef will make a difference?

Also, should I do any marinade or rub first?

Thanks for your help.

Share this post


Link to post
Share on other sites
Oh experts, pray tell me how long for a boneless ham, about 5kg?

I'm guessing 60C for 12hours or so.

SInce its Xmas I will add apple juice and cloves...

I'm no expert, but I'd have thought a touch higher, maybe 63/65. (That's the sort of core peak temperature I shoot for when conventionally poaching an, admittedly rather smaller, bit of cured ham.)

Since you are cooking to equilibrium temperature and its not going to be "overcooked", I'd expect that longer wouldn't hurt - probably just render the collagen more thoroughly? Also, since he's likely a big lump compared to the size of your bath, he's going to chill the bath when he goes in, probably for some while.

Maybe worth remarking that the minimum time to attain equilibrium temperature is going to be determined by the starting temperature. The uplift from fridge temperature is half as much again as the uplift from room temperature.

There's one school of thought that the bone improves heat conduction - though I'm not sure whether this is due to the bone itself, the marrow or the bone/meat interface. Anyway, the result is that boneless would mean longer cooking.

My guess would be that 24 hours wouldn't hurt since you are going to equilibrium.

I think I'd be a bit cautious with cloves in the bag. I find them very pervasive in ordinary cooking, and suspect that long sv might enhance that property!

Isn't it more usual to stud them into the fat after skinning and before glazing the thing? And for Christmas, wouldn't some Cinnamon, Allspice, Nutmeg, Ginger, Star Anise and even Peppers add some pleasant notes?

How would dry cider and/or bramley apple sauce do in the bag with or instead of the apple juice?

Are you going to put some onion, celery and/or other herbal aromatics in the bag?

Watching Nigella on BBCtv the other night, I was a bit astonished at the anise-heavy brew she came up with for her spiced ham poaching liquor. But the smoked paprika in the glaze sounded a nice touch ...

http://www.bbc.co.uk/food/recipes/database...ham_84672.shtml

Share this post


Link to post
Share on other sites

I am doing turkey sous vide for Christmas. I was considering the following:

140 degrees for the white meat 3 hours.

150 degrees for the dark meat 12 hours. (Would longer be better to make the meat tender?).

Are these times/temperature OK?

Thanks,

Chuck

Share this post


Link to post
Share on other sites

my understanding was that 141f was the minimum safe temperature that you could cook any poultry to (with proper times allowing for the appropriate 5D/6D reduction in salmonella).

that being said I would cook the white meat at 140/141 and confit the legs.

Share this post


Link to post
Share on other sites

135F/57C is significantly below the temperature that most people feel is the lowest you can go for "just done" breast meat in poultry. Most people are happier with at least 60.5C/141F for breast meat, and this temperature is likely to seem undercooked for leg meat.

As for the times, 12 hours seems excessive. All that is needed for pasteurization at 60.5C is around 5 hours, and even at the lower temperature Jack proposes, 6.5 hours would be sufficient for pasteurization of a piece as thick as 70 mm. While the leg meat may derive some benefit from longer cooking (although not at either 57C or 60.5C, in my opinion), this is not so with respect to the breast meat.

Chuck, your proposed temperatures and timings seem about right to me. You may want to go longer with the breast meat to get pasteurization, depending on how thick it is. The temperature of the leg meat will depend on the effect you desire. Do yourself a favor and read or search through this thread. You will find plenty of information on cooking turkey.

Share this post


Link to post
Share on other sites

Your information is incorrect. There is a link somewhere in this thread to the FDA guidelines. 135F for a sufficient time is sufficient for pasteurization of poultry. The time at 141F is much shorter than at 135F.

Too hot.

135F for 12 hours for both. Sear before and after.

my understanding was that 141f was the minimum safe temperature that you could cook any poultry to (with proper times allowing for the appropriate 5D/6D reduction in salmonella).

that being said I would cook the white meat at 140/141 and confit the legs.

Share this post


Link to post
Share on other sites

Chuck, your times and temperatures are in the right ball park. I actually detailed how I was going to prepare my families turkey up thread in post #2129; since I picked up an organic free-range turkey, I skipped the brining steps; I also left the skin on the breast and crisped it (and the dark meat) in a pan with oil at 350F/180C; for the gravy, see post #2197.

While it is true that you can pasteurize poultry at 136F/57.5C (see Tables 4.7 and C.11 in my guide), most people find the color and texture disturbing. Meat and poultry is the most tender around 140F/60C because that is when the sarcoplasmic proteins finish aggregating/gelling and before the muscle fibers have started to shrink longitudinally (and squeeze out the moisture).

Sam is quite right that even 140F/60C is a bit low for dark meat --- I typically cook my legs and thighs at either 155F/68C for 24 hours or 176F/80C for 8--10 hours (often after brining and with a couple tablespoons of rendered fat in the bag).

Share this post


Link to post
Share on other sites

Thanks everyone for the responses.

I think I am set on the white meat. It came out great last time I did it. The dark meat didn't, so that was my main concern.

My plan was to use a little butter or duck fat(never used duck fat before) if I can find it for the dark meat, along with some (sage, thyme, pepper). I will brine the meat.

Would I be better off going with 155F 24 hours or 176F for 8-10? I tried doing 176F with vegetable oil last year and didn't care for the results. I didn't like the flavor of the vegetable oil and it was not as juicy as I would like. The goal is for it to be juicy and fall off the bone tender.

Thanks again for the help,

Chuck

Share this post


Link to post
Share on other sites

This topic is amazing...

I've spent some free time to past 2-3 days to pour over all of the information contained here. I cannot wait to buy nathanm's book when it comes out. If there's a list for autographed copies I'd love to be included.

I originally bought an immersion circulator for a well controlled water bath to hold tempered chocolate but now that will take a back seat to all of the sous vide cooking that will be coming to my kitchen.

Many thanks to everyone who has contributed to vast wealth of sous vide knowledge.

Cheers

Share this post


Link to post
Share on other sites

This is a question that I think has been addressed to some extent over the course of the thread but I'd love to get some specific thoughts on something I'm cooking.

I've been experimenting with SV for a few months now. I have had some great results and have found some things I wouldn't do again.

As we speak I am SVing duck legs confit in preparation for a holiday meal tonight. Plan is to go 8 hours at 180 degrees F. My question is the following: when I put the legs in the bath, the temperature dropped to 160 and, an hour later, has only crept back to 172. Do I start my 8 hours from the initial immersion, or from the time we are at 180?

Equipment: Auber PID, Euro-Pro Crock Pot. I need to cultivate my scientist friends in order to procure a real immersion circulator.

Thanks

Share this post


Link to post
Share on other sites

That should not happen. I cooked six duck legs (Moulard) sous-vide yesterday, also at 180° (83°c) for ten hours. My Julabo circulator brought the bath back to temperature in ten minutes and the legs came out beautifully. Perhaps you need a larger container. For six legs I used a huge stock pot. How many legs did you cook?

Share this post


Link to post
Share on other sites
As we speak I am SVing duck legs confit in preparation for a holiday meal tonight. Plan is to go 8 hours at 180 degrees F. My question is the following: when I put the legs in the bath, the temperature dropped to 160 and, an hour later, has only crept back to 172. Do I start my 8 hours from the initial immersion, or from the time we are at 180?

Equipment: Auber PID, Euro-Pro Crock Pot. I need to cultivate my scientist friends in order to procure a real immersion circulator.

Thanks

I've found the Auber/crock pot combination extremely slow to respond to temperature changes: it's the main failing of that combination. You might have better results with a large rice cooker, and certainly immersion circulators will be more responsive.

That said, for confiting duck legs, there's not too much harm in overcooking: i would just go an extra hour or two.

Share this post


Link to post
Share on other sites

Thanks Ruth and Alwang. Ruth, was it you who responded to my deep frying question some months back?

Today I am doing four legs in the Crock Pot. I think you guys are right about the size of the vessel. I will look into a larger rice cooker and simultaneously will start bugging my scientist friend for an immersion circulator. I am going to let these legs go a little longer as per your suggestions.

Share this post


Link to post
Share on other sites
This is a question that I think has been addressed to some extent over the course of the thread but I'd love to get some specific thoughts on something I'm cooking.

I've been experimenting with SV for a few months now. I have had some great results and have found some things I wouldn't do again.

As we speak I am SVing duck legs confit in preparation for a holiday meal tonight. Plan is to go 8 hours at 180 degrees F. My question is the following: when I put the legs in the bath, the temperature dropped to 160 and, an hour later, has only crept back to 172. Do I start my 8 hours from the initial immersion, or from the time we are at 180?

Equipment: Auber PID, Euro-Pro Crock Pot. I need to cultivate my scientist friends in order to procure a real immersion circulator.

Thanks

Have you tried starting off with water at a higher temperature so when you add the cold ingredients it comes back to your desired cooking temperature?

If there was a 20 degree drop on adding the legs, a logical starting point would be around 200 degrees. If it is still too hot after adding the ingredients, you can add some cold water or leave the lid off the cooker for a while to bring it back to your cooking temperature.

Share this post


Link to post
Share on other sites

Tabletop roasters hold a lot of water and are quite inexpensive. I use a Hamilton Beach that I picked up for $10 at a thrift store for large cuts of meat. The temperature drop is pretty minimal as long as you are using the appropriate volume of water.

Thanks Ruth and Alwang. Ruth, was it you who responded to my deep frying question some months back?

Today I am doing four legs in the Crock Pot. I think you guys are right about the size of the vessel. I will look into a larger rice cooker and simultaneously will start bugging my scientist friend for an immersion circulator. I am going to let these legs go a little longer as per your suggestions.

Share this post


Link to post
Share on other sites

Thanks for all the helpful suggestions.

All's well that ends well. I used alwang's idea of keeping them in the bath a little longer. They turned out perfectly. Guests were very happy with them and so was I.

Picture is attached. They were served with brussels sprouts in mustard sauce and a millefeuille of sweet potatoes with truffle oil.

Looking forward to more SV adventures.

gallery_61986_6303_57590.jpg

Share this post


Link to post
Share on other sites
Thanks Ruth and Alwang. Ruth, was it you who responded to my deep frying question some months back?

Today I am doing four legs in the Crock Pot. I think you guys are right about the size of the vessel. I will look into a larger rice cooker and simultaneously will start bugging my scientist friend for an immersion circulator. I am going to let these legs go a little longer as per your suggestions.

Yes, I think I told you where to buy peanut oil in large format

Share this post


Link to post
Share on other sites

well, my third effort at sous vide this week...

1)removed the both legs and thighs from a 21 pound turkey.

2)applied the Keller rub (salt and thyme) for 12 hours to the legs/thighs, bagged in the fridge .

3) rinsed each leg/thigh piece, and vacumn sealed it in a bag with 1-2 cups of frozen duck fat, and some pepper.

4)sous vide for 10 hours at 180 degrees

i brined the remainder of the bird (breasts/wings, 12 hours) and roasted it in the oven to an internal temp of 160 degrees over about 3 hours...perfectly cooked..

the sous vide leg/thigh meat was spectacular...succulent, fell of the bone, and

so favorful, it made the breast/white taste meat tast bland..

highly recommended... confit of turkey legs!!


Edited by Heartsurgeon (log)

Share this post


Link to post
Share on other sites

Given the season and my memories of Turkey as a very dry meat, I thought I'd try cooking it sous-vide.

For a twist, I tried a galantine for the first time.

After boning the turkey breast, I made a seasoned minced meat stuffing of two parts pork belly (the fattiest I could find) to one part veal. This was put through the mincer twice, the second time with some ice cubes to ensure that the mix didn't split when cooked. The mince was seasoned with salt and pepper.

On top of the turkey breast, which the meat was distributed evenly across, a layer of mince was followed by a layer of hazelnut puree, some dried cranberries that had been soaked in Sherry and drained, some pine nuts, chopped home made bacon and strips of belly pork (without the fat) and turkey breast meat.

I then rolled the galantine, tied it off with some cooking twine and then sealed it in a vacuum bag.

It was quite thick (more than 20 cm at its thickest point) so it required extended cooking to ensure that it was cooked through.

It was cooked sous-vide at 65 degrees celsius (149 fahrenheit) for twelve hours and then cooled in an ice bath to take the heat off before being placed in the refrigerator overnight.

For eating, it was sliced and served cold with the gelled cooking juices from the bag.

Quite the opposite of my previous experiences with Turkey, this was very moist with an interesting flavor contrast with the stuffing.

Here is a picture of the finished product (must practice my boning and rolling).

IMGP0401.jpg

Share this post


Link to post
Share on other sites

What's up cooks

I am opening my own place selling prepared meals that people take home and heat up. Everything that we will sell is vacuum sealed, and the better part of it cooked en sous vide. I was hoping for suggestions on things that anyone has found NOT to work well in a bag. Also, if anyone has time to check out my menu My WebpageI would be stoked to get any feedback especially when it comes to things you may see that you know from experience will or will not work. I am just beginning to test these recipes and I have no qualms about dropping or adding things. Another issue I have is that the people that take the meals home do not have a temperature controlled water bath, and I am trying to figure out a method for reheating from frozen that can be used with just a pot of water on the stove. Any suggestions would be great!

Share this post


Link to post
Share on other sites
...I am opening my own place selling prepared meals that people take home and heat up. Everything that we will sell is vacuum sealed, and the better part of it cooked en sous vide. ...

My first concern is food safety. When home and professional chefs cook sous vide, they have completely control of the cold chain. It is highly likely that the food you sell will be temperature abused, and sous vide prepared foods do not spoil safe. At the very least, you should pasteurize the food for a 6D reduction in Listeria monocytogenes and have very short and prominent expiration dates. This of course limits what you can prepare --- most fish will taste overcooked if heated for the pasteurization times in Table 3.5 of my guide.

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.

×