I had never seen caviar cooked sous vide before so if you're as curious as I was, check out this link from Nomiku. For another unusual sous vide dish you can see firmed oysters from Sous Vide Supreme. And for the main course, sous vided rack of lamb from The Fifth Flavor.
Spurred on by Marc Vetri's latest book, Michael Ruhlman discusses homemade pasta. Interested in the disagreements over who created different dishes and how credit should be shared? Then The Meringue War will be of interest to you. Artisanal butter making is currently being revived.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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