Word: chefs
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...CHEF BRAVO, WEDNESDAYS, 10 P.M. E.T. The long knives come out in Season 2 of this competition from the makers of Project Runway. Last spring's edition proved that food preparation can be as telegenic as dress design--what is haute cuisine but fashion that you can eat? With a new, better host (model and cookbook author Padma Lakshmi) and new challenges (this week a lightning sushi round), Top Chef makes food entertaining without dumbing it down, not unlike a good Vegas restaurant. Don't watch on an empty stomach...
...said Morgan Mallory ’09. Her table-mate, Anthony Micallef ’09, said he would prefer “more variety” in the fish selection. And more fish variety is exactly what HUDS has cooking. Martin said that Lawrence R. Kessel, HUDS executive chef, has worked to create a broader seafood menu. Mozaffarian and Rim probably wouldn’t recommend dropping a line in the Charles, but would certainly approve a serving of dining hall Mahi Mahi...
...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...
...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...