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!

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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.

 

 

 

 

 

Cedar Scented Salmon with Little Soya Ginger Glaze and Fennel Apple Ginger Slaw

Posted by Alvin Schultz in Eat.  No Comments »

 

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Growing up in the Pacific Northwest meant an abundance of high quality affordable salmon. It quickly became one of my favorite protiens to work with. I can remember many a late summer back yard cook-out featuring salmon grilling over a cedar plank. The scent of burning cedar is the perfect complement to salmon and always makes for a stunning presentation when delivered smoldering to the table.