Under Pressure

November 19, 2006 by seanbrock


Inspired by a few conversations with Alex Talbot about how pressure affects food and what a great tool it is, we began to brainstorm tools that would help us achieve our goals….We discussed building new pieces of equipment and talked about everything from food marinators to isi chargers. Yesterday we pressurized scallops with foie gras broth and the results were incredible.

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