Tag Archives: thomas keller

sous-vide

Regular visitors will know that I am a great admirer of part-chef part-mad scientist Heston Blumenthal. His understanding of palate, along with questioning the status quo in kitchen techniques sheds new light on conventional wisdom. He, along with contemporaries Joël Robuchon, Thomas Keller among others have pushed one particular method to the forefront: sous-vide. The phrase literally means "under vacuum" and refers to the process of bagging the ingredient in a vacuum-sealed pouch and leaving in a water bath at low temperatures for a few hours. For example a regular beef steak can … Continue Reading ››

confit byaldi

confit biyaldi My presentation's not quite there, but if you squint you might recognise this as the critic-pleasing dish from the Pixar film Ratatouille. That's technically what this recipe is, but this is it as reinvented by the chef-genius Thomas Keller, who christened it confit byaldi. Spoilers ahoy, but in a scene that should make Heston applaud, as the grouchy critic chomps down he is transported to his mother's cooking of his childhood. Evoking such memory and inspiration really makes me smile when it comes to … Continue Reading ››