My adventures recreating Alinea Restaurant’s food at home


Equipment used in recipes from the Alinea Restaurant cookbook.

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

Posted in Equipment | 4 Comments

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

Posted in Equipment | Leave a comment