Cooking Issues (mentioned here and here previously), from French Culinary Institute Instructors Dave Arnold (previously) and Nils Norén (former Executive Chef at NYC's Aquavit and Top Chef Masters participant) is a blog exploring cutting-edge cooking techniques. While some techniques they describe require expensive and specialized equipment like liquid nitrogen dewars, a 1750°F custom-made loggerhead (also profiled here), a wet grinder (for ketchup "chocolate", of course!), or a turkey whose leg bones have been replaced with aluminum tubes through which an immersion circulator pumps hot oil, many others are well within the reach of the motivated home cook: gin-infused cucumbers, clarifying lime juice with agar, using enzymes to dissolve citrus pith for zest and supremes, quick-infusing liquor with a whipped cream maker, or making the world's best french fries (part 1, part 2). Here they are demonstrating some of their techniques on Late Night With Jimmy Fallon. [more inside]
Beer Cooler Sous-Vide can produce restaurant quality results, without expensive lab equipment. All you need is a beer cooler and an accurate thermometer and you can make perfectly medium rare steak with a great sear, moist and tender chicken breast , and flavorful salmon. [more inside]
Upset that the NYC Department of Health has ordered(nytimes) restaurants around the city to stop using Sous-Vide methods and machines? Buy your own, do it yourself, or maybe drive to DC.