Cheat sheet 10 · Chamber
A chamber sealer is not a bag sealer. It takes the air out of food and lets you decide what goes back in: brine, oil, juice, syrup. What the machine actually does, how it fills the space it empties, and nine ways we use it, on one page.
Opens as a PDF. Print it and keep it next to the machine.
Before you start. For pickles and infusions, keep your liquids cold. Under vacuum, warm liquid boils.
The next page of this
One method. The chapters are the rest of them.
Cuisine Étoilée — a working guide to the standards, technique and mindset of the world's best kitchens. Seven chapters, 172 pages, written plainly, because the problem was never that these things are difficult. It is that nobody would explain them.
- Vegetables, cold side — curing, pickling, pressing, what raw actually gives you
- Vegetables, hot side — embers, fat, and cooking something until it is worth eating
- Mindset, organization, sauce, meat cooking, advanced plating
Plus three specialities commissioned from chefs at Alchemist, Eleven Madison Park and Mirazur.
Sam Dill — over 10,000 hours in some of the world's best restaurants.
Cuisine Étoilée · cuisineetoilee.com