Eat Different
May 16th, 2007 — chefs, la technique
A far cry from boil-in-a-bag, French sous vide technique mesmerizes Bay Area chefs
Chris Whaley, chef at Picco in Larkspur, vacuum-seals rhubarb in a heat-proof plastic bag with white wine-vanilla syrup, gently poaches it in a water bath, and spoons it atop individual almond tarts. At first bite, the rhubarb seems uncooked because it’s so pleasingly crunchy. But it’s not at all stringy or tough. It’s just a whole new, delicious rhubarb.
May 16th, 2007 — article, chefs, supplier
Insiders refer to him as “the guy who knows how to get things.” They frequent his store — hidden away on the fifth floor of an unmarked building off Union Square — to check out the high-tech wares he’s amassed from all over the world.
These insiders include some of the Bay Area’s best known chefs. The guy they’re referring to is Jing Tio, owner of Le Sanctuaire — a new specialized culinary store in San Francisco — who has made it his life’s mission to seek out the most interesting and cutting-edge kitchen goods, from sous-vide chamber vacuum sealers to ingredients like gelling agents and black cubeb peppercorns.
Paella Recipe
Authentic paella Valenciana does not mix seafood and meat, which would be sacrilege.
