All content for Exploring Sous Vide is the property of Jason Logsdon and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
Today, we explore how sous vide infusions work, the soluability of oil and water, and we explore the history of milk punch.
Chef AJ Schaller from CREA Talks Core Temperature and Consulting with Michelin Starred Chefs
Exploring Sous Vide
56 minutes
4 years ago
Chef AJ Schaller from CREA Talks Core Temperature and Consulting with Michelin Starred Chefs
Sous vide has a place in both home and professional kitchens, but sometimes it can be hard to bridge that gap. Luckily today's guest is the perfect person to show us how. She is a 2005 graduate of the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years, starting as an extern. After a series of promotions, she finished with the title Culinary Manager. The position included work on restaurant openings, testing recipes, cooking for...
Exploring Sous Vide
Today, we explore how sous vide infusions work, the soluability of oil and water, and we explore the history of milk punch.
