High end vacuum packed meals are nothing new (WSJ subscription required). Chef-proprietor, of the Fat Duck restaurant, Heston Blumenthal’s mousse ‘poached’ at the table in liquid nitrogen is. Found in the village of Bray, Berkshire, UK, diners cost about £97.50 and are representative of a new field known as ‘kitchen chemistry.’ Note: Heston Blumenthal is [...]
Category Archives: Cooking
Cook Better
Sunday, February 11, 2007
It’s not the latest in technology per say, but it’s worth mentioning. Recently, I read a New York Times article (which you now must pay to view) on using your broiler, and ever since, I’ve been addicted to seeing how quickly I can cook a meal. All you need are a skillet and a broiler. [...]