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Written by Jason Logsdon
Just when you think you've seen everything, GrubStreet.com has a video article on Syracuse University grilling steaks over lava! In case you don't get your lava flow grill set up in time, SeriousEats.com has a nice in depth look by at types of steaks and more traditional grilling. You can also turn to sous vide with my sous vide chuck steak. If venison is more your thing, Stephan Gourmet explains how to cook a shoulder cut sous vide.
You can serve your main course with some spicy pickles, fattoush or sous vide fennel confit.
Ever wonder what different foods would look like if they were turned into cubes? Well, you're in luck then!
For some good reads, there is a colorfully written New York Times article on Italy's esteemed olive oil business. Danielle Pergament met with 6 of the region's most respected olive oil producers an olive oil farm just outside of Florence to get the inside scoop on the intricacies of this long standing tradition. Michael Ruhlman tours an oyster farm. And Serious Eats looks at why good cheese is expensive. For a final refreshing read, the New York Times looks at shrubs, something I also cover in my upcoming book on infusions.
This article is by me, Jason Logsdon. I'm a passionate home cook 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.
My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
