Two Articles on Fine Dining Lovers: 82 Degree Sous Vide Salted Caramel and Centrifuged Fig Juice

Two of my articles on cooking up a storm at the Modernist Cuisine Lab in Bellevue, Washington came out recently on Fine Dining Lovers.

82 Degree Sous Vide Salted Caramel

Centrifuged Fig Juice

Hate double boilers? Love caramel? Think immersion circulators are the bees knees? Me too. That’s why I wrote about making salted caramel easy. 82 degrees. Subjectively perfect.

Maybe the only thing better than salted caramel on vanilla bean pacojet-ized ice cream is pure, clean fig juice. Good luck making it with a juicer, though. In my second article I use a centrifuge to rip it into seeds, butter and juice. Please read all about and then share it on facebook or twitter or whatever way you choose to show the world that your opinions matter.

They do. At least I think so.