Achatz ThanksGiving Part 2

THEY LOOK DRUNK1!??

hey grant can you come 2 my house?

slow cooking is more like bbq cuss the low temp make it possible to keep all the juices inside instead of leaking out

Don't use tongs, use a fork!

:o)

Not just Keller.

Marco Pierre White uses sous vide to cook chicken at home.

But what's most amazing about trying new cooking methods (that work) is that food that seemed perfect before now seems crap.

I use an oven thermometer to roast chicken breasts at precisely 60C. Chicken breasts that I enjoyed before (at home or in a restaurant) now seem dry and overcooked.

There is no proof that modern kitchen plastics are hazardous nor is there proof that aluminum contributes to Alzheimer's disease. Food myths, both. Nickkokonas is right, Google, read many sources and learn before posting.

The only thing I tasted that was to salty at the restaurant was the Soy on the chocolate desert.

I know your Grant Achatz, and I have ate at Alinea twice. Two of the best meals I have ever had in my life. That looked like to much salt to me dude. Nick was it salty?

That doesn't look like too much salt, any chef uses a good amount of salt, that's why their food tastes so much better than your mom's

As a Personal Chef, It is my opinion that their are far more dangerous health issues(aka: Teflon pans)in ones kitchen than worrying about a plastic bag....
But then again, I've been know to tell a client or two:
"What doesn't kill you, makes you stronger"......