May 13, 2014 at 07:53PM

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Char Sui pig face strikes back #ede #fan Follow me on instagram @AlvinSchultz

May 04, 2014 at 02:46PM

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Char Sui pig face: before, during, during, after. #ede #fan Follow me on instagram @AlvinSchultz

April 30, 2014 at 11:27PM

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The only way I could end an amazing birthday is with the ole’ birthday candle in a large format ice cube trick stolen from Pouring Ribbons. Vida #mezcal old fashioned w roto green #chartreuse syrup, roto white #angostura shine, lime zest. #ede #fan Follow me on instagram @AlvinSchultz

April 29, 2014 at 08:01AM

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Breakfast of champions… #ede #fan Follow me on instagram @AlvinSchultz

April 21, 2014 at 09:23PM

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2″ cowboy cut ribeye. Sous vide with rendered bone marrow and Galveston salt. Grilled over charcoal. Served with kimchi/marrow emulsion. #ede #fan Follow me on instagram @AlvinSchultz

The PolyScience Discovery Series is here!

Posted by Alvin Schultz in Featured  No Comments »

clip_image004The age of the “affordable” circulator is upon us. When I first heard of sous vide cooking, lab quality circulators were priced around $1300 on eBay. “Home units” like the sous vide supreme were large and lacked features like pumps and strong heaters needed for true precision cooking. On top of a lacking feature set, they were still priced around $500, far too expensive to make the jump to “try out”.

 

 

 

Cherve Cheesecake

04.01.2014 Cherve Cheesecake
Posted by Alvin Schultz in Eat., Featured  No Comments »

 

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Cheesecake is one of the kitchen’s deceptively simple fine arts. Balance of cheese flavor with recognizable sweetness, presentation of a flawless cake without cracks, crust to cheese ratio, and pairing with garnishes or topping.

 

 

 

 

 

 

 

clip_image004In this recipe, I use the precision of low temperature sous vide cooking to create a perfectly creamy texture. I choose a high quality goat cherve from a local creamery with an unexpected tang to a recognizable favorite dessert. Additional technology from a whipping siphon aerates the cheesecake to the perfect medium airiness to the final dessert.