Gothamist: Cooking Classes with Aki and Alex

blanchita121

Sun, 20 Jan 2008 20:24:49 -0500

Where do you buy Versa Whip in NYC? I need some for Tuesday, Jan. 22.

Tam

Wed, 10 Oct 2007 07:13:02 -0500

The vacuum-sealer was a commercial-grade Berkel. What's unique about the machine is how it'll keep your liquids tucked neatly in the bag. The plastic bag is placed unsealed in a small chamber of open air. As air is drawn out of the chamber, pressure on the outside of the bag forces all liquid, blood, and fats to remain in the bag before the bag is finally sealed. (A FoodSaver will tend to draw those fluids out as it sucks air from the bag.) More photos and gratuitous pig-porn graphics from the class may be found here: http://flickr.com/photos/tamngo/sets/72157602333153409/.

Danielle

Tue, 09 Oct 2007 21:36:17 -0500

The meat was vacuum-sealed for maybe half an hour or so - I don't remember exactly. It was a higher end vacuum sealer, but not a super crazy high end one.

matty

Tue, 09 Oct 2007 18:24:48 -0500

Everything on that menu sounds absolutely delicious.

tien mao

Tue, 09 Oct 2007 17:03:21 -0500

that pig's eye is super creepy!!

Rocknrope

Tue, 09 Oct 2007 16:14:16 -0500

How long did you vacuum-seal the meat? And did you use a regular old Food Sealer like the type you see on TV, or did you use something higher end?

Rocknrope

Tue, 09 Oct 2007 16:12:23 -0500

Who ate the eyeball?

guest

Tue, 09 Oct 2007 15:33:30 -0500

you guys need a food photographer........Usually the stuff you guys put up look like diarrea or vomit.

lower manhattan

Tue, 09 Oct 2007 15:27:04 -0500

I know!! It's sous vide - the technique of cooking in vacuum sealed baggies! Like dealing with a whole little piggy, it's probably something that's better kept out of sight.

guest

Tue, 09 Oct 2007 14:58:51 -0500

What the hell is that a picture of? Is this a pro-Ana site?