Word: chefs
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Dates: during 2000-2009
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...every cooking enthusiast of any skill level knows, there is no such thing as owning too many culinary contraptions. So whether you're a graduate of the Cordon Bleu or a strictly leisure-time[an error occurred while processing this directive] chef, these innovations are sure to bring a bit more fun into your kitchen...
...baby hake on the menu at El Rodat in Javea, Spain, is a marvel of equilibrium. At once intensely flavorful and delicately light, it is the sort of exquisite dish you would expect from a chef who began his education at Barcelona's top culinary school and later apprenticed with Alain Ducasse in Paris. But the secret to Sergio Torres' fish lies less with the young other stories...
...chef's impressive training than with an unlikely sounding machine called the Gastrovac. The device, which both vacuum cooks foods at extremely low temperatures and infuses them with the flavors of the liquid in which they are poached, is not much to look at, but Torres is thrilled with what it does. "Look at the skin," he exclaims, pulling the hake out of the Gastrovac and plating it with a caper and red pepper broth. "It has the same sheen as it did when it was raw!" Call it the Blumenthal-Adrià effect. Ever since Europe's two famously...
...result is a deep, penetrating flavor, without the need for a lot of butter or oil. And because food prepared in a Gastrovac has most of its oxygen removed, it oxidizes at much slower rates; sliced Gastrovac'ed peaches and apples can last days without turning brown. Thirty-five chefs have already purchased their own Gastrovacs, including Wylie Dufresne, Joan Roca and - no surprise - Adrià. The €2,900 price tag puts the device out of the reach of most nonprofessionals, but Marc Calabuig, director of International Cooking Concepts, which markets the Gastrovac, notes that one home cook...
Paper-based containers are going upscale too. Last November famed New York City chef Daniel Boulud and his wine director, Daniel Johnnes, launched the dtour label with a Mâcon-Villages Chardonnay in a 3-L cylinder. A Côtes-du-Rhône followed...