I like fajitas. Recently, I was in the grocery store and the flank steak was speaking to me. It’s rare that meat speaks to me these days but for some reason, this flank was singing. A walk through the produce department and I knew I wanted to make fajitas, but a plated version. Here’s what I came up with…
Posts Tagged With 'polyscience'
Polyscience president/founder Philip Preston walks through using the app here, and click the jump to read my thoughts/experiences using it “in real life”.
My grandpa is 93 years old. He drinks a glass of brandy every night. Since purchasing my rotoary evaporator, I’ve wanted to make him some brandy… here’s what happened.
A roatary evaporator (rotovap) is basically a still… as in distillation, as in moonshine. Of course, like many modern cooking apparatus, it got it’s start in laboratories. Mostly scientists use it to boil off solvents thus purifying what remains.
For much more detail on how the system works, read this. But here’s the quick nitty gritty.
Last weekend I had a ridiculous food experience in Chicago. You already know I spent a couple of days in one of the best kitchens in the country, but here’s what I did when I wasn’t working…
So this is going to be an EPIC post… last weekend I had the pleasure of attending the 6th annual Star Chefs International Chef’s Congress. The good folks at PolyScience invited me and I jumped on the opportunity to visit the Big Apple and learn from some of the best chefs in the world.
So, you want to cook “Sous Vide”… GREAT! I can’t think of an easier way to increase the quality of you cooking by a factor of 10. Actually, hold up- if you can’t use an oven or frying pan without the smoke detector going off or the fire department showing up you may want to work on some classic techniques first. However, if you’re comfortable in a kitchen, and are ready to pursue new flavors and textures in your favorite foods… proceed.
A few weeks ago, I had the pleasure of attending a lecture given by one of my food network heros: Alton Brown. I was invited by my friends at PolyScience to the American Culinary Federation Convention in Dallas.
After a late night of mini golf, smoked rum and coke, and fun with former MasterChef roommate Ben Starr (I stayed at his house) I hit the sack and woke up early to prepare for the conference. On my way to the Gaylord Texan I had a delisious “upstream Benedict” (with smoked salmon instead of canadian bacon) at a local bakery on Main Street in Grapevine.
I arrive at the Gaylord Texan convention center and meet with Chef Joe at the PolyScience booth. He, Konrad (also with PolyScience) and I head into the room where Mr. Brown’s lecture is and find a seat in a room filled with white chef’s coats.