Category Archives: Is it worth it?
Espresso-Rubbed Prime Rib Roast (Sous Vide )
I hope everyone is healthy and safe as the world is experiencing the Covid-19 crisis. We will get through this together as we practice social distancing and enjoying spending time with our loved ones at home. This can create a great bonding experience with your family as you can all share kitchen fun with each other. This is also the perfect time to learn sous vide cooking! Read the rest of this entry
Wagyu Flank Steak w/Tomato Chimichurri
Back in July at the Sous Vide Summit in Wilmington Delaware, I had the opportunity to meet Elizabeth Bennett Kearney & Leo Reed from Vesta Precision. Vesta was one of the many sponsors at this event and they had some very cool items on display at their kiosk. Handheld vacuum sealers, chamber sealers, different tiers of sous vide devices, vacuum bags and their newest device set to hit the market, a portable blast chiller. Read the rest of this entry
Stone Chef’s Notebook: Is It Worth It?
As a chef I have learned over the years that being organized is a very necessary skill to possess. Inventory, food cost, recipes, procedures, schedules, and keeping important notes are all part of the day to day operations in the food industry. Having a good notebook has always been essential to me, especially since my memory is not a good as it once was. Read the rest of this entry
The SteakAger: Is It Worth It?
I must admit that I have a love affair with steak, especially when it’s dry aged. I have been to some of the best steakhouses in NYC and I know that dinner in a quality steakhouse here can easily cost in excess of $200+ for two people. So I usually reserve a trip to this type of restaurant for special occasions only. The reason why these places are so expensive: dry aged steak. (plus, this is NYC)
Gourmet De-Constructed 