We love the videos from Chef Steps at FDL HQ and post them regularly on the site. The company started by the same team who brought us the book Modernist Cuisine are full of great cooking tips for the kitchen.
In their most recent video the Chef Steps crew have cooked up a pastrami using 120-pounds of beef and 40 gallons of pastrami brine.
This is pastrami on another level, it takes 14 hours worth of sous vide cooking and take around 10 days to create the finished product.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.