You don’t have to be a Michelin-star chef to master the technique of sous vide in the kitchen. This French method, in which food cooks in a vacuum-sealed bag typically placed in temperature-controlled water, allows for cooking a range of meats, fish and produce — from steak au poivre and halibut, to barbecue tofu and caramelized onions. Using this cooking method, foods retain their moisture, “resulting in a moister final product,” explains chef Daniel Carpenter of virtual restaurant operator Nextbite, who develops the company’s restaurant concepts and menus. The result is often a perfectly-cooked cut of just about
Since 2003, the Minnesota Farmers Union has been connecting farmers and chefs in a popular, recipe-driven program called Minnesota Cooks, which culminates in a fun and fascinating annual event at the Minnesota State Fair. The program is also responsible for the ultimate fair freebie, the gotta-have Minnesota Cooks calendar.
Armed with nearly 20 years of recipes that celebrate Minnesota-grown ingredients, longtime Minnesota Cooks writer Claudine Arndt and photographer Katie Cannon have produced “The Farmer and the Chef” (Globe Pequot, $27.95), a lively, informative and user-friendly cookbook that illuminates the lives of the state’s farmers and food makers, then continues to
Representing Tacoma and Olympia, two chefs — both women — compete on two new cooking shows, one now streaming and the other available June 1.
Kristen Lyon, the executive chef of Odin Brewing in Tacoma, appears in Season 4, Episode 2 of “FireMasters,” a grilling competition on the Cooking Channel and Food Network Canada.
On Discovery+, Elise Landry, co-owner of the barely year-old Chicory in Olympia, jumped into the first
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