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Interviews Recipes and Articles
Today I interview Brian Thurber, the Co-CEO of Proud Pour, a wine creator with a huge focus on giving back to help build up the environment.
Dailey Crafton is from Levenaut Beer Company and I heard him speak at Taste Talks Brooklyn on a panel about fermentation. I've done a little home brewing, mainly as the helper for my friend, and I was fascinated by Dailey's approach to brewing. He takes full advantage of wild yeast, which is pretty incredible.
This interview with Chris Young from ChefSteps covers the joule sous vide circulator, his time with Modernist Cuisine and the story behind ChefSteps.
In their recent sous vide article, La Presse, a newspaper from Montreal, Canada, reached out to Jason Logsdon to get his thoughts on sous vide cooking.
Jason was recently interviewed by Cilantro as part of their Expert Interview Series. You can read about his thoughts on modernist cooking, pasta, and desserts.
Jason Logsdon was interviewed as part of Cilantros Expert Interview Series. See what he has to say about modernist cooking, pastas, and desserts.
The Museum of Food and Drink in Brooklyn is filled with historical and interactive exhibit dealing with the creation of flavor and scents. It's worth a trip if you are in the area!
Brooklyn's Breuckelen Distillery creates unique local spirits including gin and whiskey with ingredients all sourced from Brooklyn and New York City.
Today's interview is with Duncan Werner from ICA Kitchen
, makers of the SideKIC immersion circulator for home cooks.
Today's interview is with Daniel, one half of the team from Underground Circulators
. Underground Circulators makes lower cost immersion circulators for sous vide enthusiasts. If you want to see one in action, Snake river farms will be featuring one at the caterer source trade show in Las Vegas at booth #933.
Drs. Michael and Mary Dan Eades are the creators of the Sous Vide Supreme water oven
, nutritional specialists with a new book
out, and sous vide enthusiasts. They recently gave me some of their time to answer my questions about the Sous Vide Supreme, the direction of their company, and how they use sous vide.
There are a lot of food blogs out there, and many good sous vide websites. SVKitchen
, a collaboration by Pam McKinstry, Sally MacColl, Pete Johnson, and Suzette Mahr, is the rare combination of both. They have recipes for common dishes like ribs, duck, and chicken to dishes most people would never think of doing sous vide. They are one of my must-read websites and they were gracious enough to answer some questions I had for them.
In this installment of Sous Vide Stars I talk to Philip Preston from PolyScience
. Philip has helped drive the creation of several home and professional items that are out of the normal realm of kitchen appliances such as their Smoking Gun, AntiGriddle, and recently their Sous Vide Professional immersion circulator.
Becky Selengut is the Chef Reinvented
, a chef, author, and teacher. She was an avowed hater of sous vide until she decided to see for herself what all the fuss was about. Now, while still not a huge fan, she has at least embraced some aspects of sous vide.
I recently had the opportunity to interview Frank Hsu from Fresh Meals Solutions
, maker of the SousVideMagic
. Frank was kind enough to answer some questions I had, I hope you all find the answers as interesting as I did.
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