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A Modernist Meal at ALDEA with Aki Kamozowa & H. Alexander Talbot of Ideas in Food - Serious Eats

A Modernist Meal at ALDEA with Aki Kamozowa & H. Alexander Talbot of Ideas in Food

A Modernist Meal at ALDEA with Aki Kamozowa & H. Alexander Talbot of Ideas in Food - Serious Eats

Modernist Cuisine - "Thanksgiving Stew" recipe - turkey breast and leg confit, cranberry consommé, stuffing puree

Modernist Cuisine - "Thanksgiving Stew" recipe - turkey breast and leg confit, cranberry consommé, stuffing puree

At what point does an idea and a technique become part of the vernacular, rather than an outlier oddity? During today's workshop we worked with transglutaminase to make a uniform center cut pork loin wrapped in mortadella. We bonded the...

At what point does an idea and a technique become part of the vernacular, rather than an outlier oddity? During today's workshop we worked with transglutaminase to make a uniform center cut pork loin wrapped in mortadella. We bonded the.

It's easy to see the advantages of sous vide ribs cooked with the Precision Cooker. Learn how with The Food Lab's latest Time & Temp guide in the Anova app!

The Food Lab's Guide to Sous Vide Ribs

It's easy to see the advantages of sous vide ribs cooked with the Precision Cooker. Learn how with The Food Lab's latest Time & Temp guide in the Anova app!

Australian Beef Short Ribs with Broccoli Purée, Toasted Nori Yogurt, Kaeshi Sauce, and Wasabi Vinaigrette by Chef Seth Siegel...

Australian Beef Short Ribs with Broccoli Purée, Toasted Nori Yogurt, Kaeshi Sauce, and Wasabi Vinaigrette by Chef Seth Siegel.

Sous vide is the most foolproof way to get pork tenderloin on the table with…

Sous Vide Pork Tenderloin

Anova is the most foolproof way to get pork tenderloin on the table with consistently great flavor and a buttery, ultra-tender texture that you can't get with traditional methods.

Oil Crumbs

The oil crumbs are crispy on the outside and melt in the mouth releasing a burst of flavor. In this case they were made with olive oil but they can also be made using coconut oil, walnut oil, almond oil or your favorite oil.

Sous Vide Custard Gelato #sousvide

Courtesy of Vivian Peterson of V Top Secret Chef Makes 6 to 8 servings INGREDIENTS 2 ¼ cups ml) whole milk Pinch of salt cups g) sugar 6 .

We love roasted root vegetables. We’re also the kind of people who get easily distracted. Unfortunately, the combination often results in overcooked carrots, turnips, parsnips, and onions (though we’ve certainly undercooked them a few times). Cooking root vegetables sous vide takes away the guess work of opening the oven every 20 minutes to see if they’re done. Or forgetting to do that and finding them really, really too done.  With a precision cooker, we can cook the vegetables to…

Sous Vide Root Vegetables with Brown Butter

Recipe of sous vide root vegetables with brown butter from Emily and Jeff prepared with the Anova sous vide machine.

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