Alineaphile

My adventures recreating Alinea Restaurant’s food at home

Category Archives: Equipment

Equipment used in recipes from the Alinea Restaurant cookbook.

Cooking Sous Vide

Cooking en 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

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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