Comments on: New Thomas Keller and Hiro Sone Books

By: Adina

Adina — Thu, 16 Oct 2008 21:36:51 +0000

Check out http://www.CuisineTechnology.com to purchase the same equipment Thomas Keller uses to cook Sous vide. —> typo in the first link sorry

By: Adina

Adina — Thu, 16 Oct 2008 21:35:54 +0000

Check out http://www.CusineTechonology.com to purchase the same equipment Thomas Keller uses to cook Sous vide.

By: foodgal

foodgal — Tue, 05 Aug 2008 18:42:18 +0000

Ahah! I do remember you asking that question. What a small world.

It WILL be interesting to see if the trends of today become the traditions of tomorrow. It’s exciting to be at the forefront to watch it all happen.

By: AJ

AJ — Tue, 05 Aug 2008 17:22:56 +0000

I thought that those portrait background looked familiar! I too attended the umami symposium…you might remember me as the person who asked TK about his “alums” moving towards scientifically informed cuisine while he makes a conscious effort to focus on dishes from a more traditional point of view.

In any case, there are so many new possibilities with modern cooking techniques…it will be interesting to see what becomes permanently incorporated into our cooking vocabulary vs. what fades away as just another trend based on novelty. In my mind sous-vide is a good candidate for the former.

By: foodgal

foodgal — Tue, 05 Aug 2008 15:26:15 +0000

Good point on the veggies. In fact, at the recent Umami symposium, Keller served lamb that was cooked sous-vide. Also, the sweet, super tender fennel on the same plate also was cooked sous-vide.

That’s a very important point about Chipotle, too. So many of the so-called “chemicals” used for molecular gastronomy are made from natural substances that have already been used for years in the processed and fast-food industries as a way to cook ingredients in large volumes without losing so much flavor and to improve texture.

Thanks for enlightening us all, AJ.