If You Talk About Sous-vide, Then You

No Ceo Ever Says, 'damnit, We Need To Increase Research!' I Want To Encourage Them To Do That.

If You Have Two Steaks, One That's An Inch Thick, One That's 2 Inches Thick, How Much Longer Does The Thicker One Need To Cook? It's Four Times As Long. It Goes Roughly Like The Square. How Come Cookbooks Don't Tell You That?

A Blowtorch Is A Wonderful Thing. You Can Get One Of Those For About 25 Bucks At Home Depot. And There's A Ton Of Things That You Can Use A Blowtorch For, In Browning A Steak Or Touching Up The Browning Of A Chicken Or Making Creme Brulee.

The Physics Of Water Is Central To Cooking, Because Food Is Mostly Water. All Steak That You Cook Is Actually Boiled On The Inside.

There's No Way I'm Going To Stand Up For Bad Ingredients. We Love Seasonal Ingredients. It's A False Dichotomy To Say That Modern Cooking Is At Odds With That, But Some People Want To Have A Great Ingredient And No Technique.