FW January 2012 iPad

FW January 2012 iPad

Read the transcript of this video
What I want to start to talk to you about it [UNKNOWN]. Has anybody heard about [UNKNOWN] before? Cooking in a bag? Well basically that's what [UNKNOWN] is all about. We cryovac it, or remove the air from the product, and then go ahead and cook it at a certain temperatures. And really what this technique allows us with the With the vacuum machines and these immersion heaters allows us to control the temperature and of course cooking time very precisely. So I wanna show you what we do to at the restaurant and I'm gonna show you how you can accomplish that at home without any of these crazy gadgets. I think this one is around 58.6 degrees, does it say that? 59.6 degrees, which is roughly 138 degrees farenheit, which is the temperature that a protein, or you know red protein lamb, or beef, or even veal, will reach medium rare doneness. Here we've got it right where you can do it at home. We've got a pot of water, we've got a Thermometer here and the only thing we need differently is a bowl of ice. We bring that temperature up, we watch it, if it gets over that 138 degrees farenheit, we're just gonna drop a couple of ice cubes. You watched me drop these ice cubes in here periodically throughout the morning, right? But once my bouyon is in there and reach that temperature, the variance won't change a lot. It will maintain that temperature for quite a period of time. So we have our lamb that's come out of our sous-vide over here. We're gonna just, we're gonna saute it up a little bit maybe with a little bit of thyme, little bit of butter just to give it a rose a little bit so that it gets a little more caramelized. [BLANK_AUDIO] So can you see this now a little bit? It's medium rare. But you can see where we seared it on the outside. It's really well done. And that's why I talk about conventional cooking as it relates to TV cooking. [APPLAUSE]
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FW January 2012 iPad


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