Equipment
Cooking Sous Vide
What is sous vide anyway? Sous vide (SOO veed) is French for “under vacuum”, or the simple technique of cooking food sealed in a bag in a hot water bath. And recently, it’s being used more and more. You can … Read More
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Duck Press
Happy Thanksgiving! I received a package in the mail yesterday. It was an antique cast-iron sausage press. I will use this to make the Caneton Rouennais a la Presse recipe from Next Restaurant’s menu, Paris 1906 – Escoffier at the … Read More
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