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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?
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
José Andrés' Minibar
Oyamel Cocina Mexicana, Crystal City
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
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
I'm thinking that one isn't supposed to add salt to meat which is about to be sous-vided. I have no idea from whence the idea came, nor whether it's correct.
Also I'm thinking that raw onion is ok in the sous vide bag, but not raw garlic (because it imparts a harsh flavour).
Either of these impressions have value?
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