Cooking Tips: Modern and Classic
Question: How can I learn to be a better cook without breaking the bank?
Richard Blais: It's all about technique. There's no discrimination among ingredients! Cauliflower is as luxurious as foie gras and truffles. Just use good technique.
Question: Chef Blais, do you use liquid nitrogen at home? Or do you just try to keep it simple?
Richard Blais: It's actually really good for sweeping the floor, just roll it out and it collects all the dust into a frozen pile! Seriously though, I've been known to bring some home to make ice cream, but my restaurants use it extensively.