Answering User Questions
Posted by Bryan Voltaggio on Mar 15, 2010

Hey everyone,

We really appreciate the great conversation happening in the Forum, and wanted to take the opportunity to answer some of the questions you have posted to us.

From Stan Leung:

"Will you or your brother be putting out a cook book?"

Michael and I are in the process of writing our proposal for our first book together. This is very new to us and seems to be a slow process. As we get more information and start to build a definative timeline we will share that information.


From Maria Pazza:

"Is there an affordable way to get liquid nitrogen ... if you're a home cook and not a restaurant? I looked at containers and stuff online and the cost is just prohibitive. But I want to make Michael's chicken wings with the blue cheese disc!"

The containers are very expensive to buy. A lot of suppliers have dewars you can rent and they charge for the nitrogen to fill. That dish can also be recreated using a piece of slate or metal in your freezer. Place the surface in your freezer, that is set towards the lower side of the settings, make the blue cheese mousse, then freeze on the surface while still in the freezer using the isi canister. You will get a similar result for hundreds of dollars less. Freeze the cheese for a couple of hours in the freezer, then serve.


From Eric Plescha:

"I was wondering what company supplies and fills your ln2 dewers? I own a restaurant outside of Philadelphia and can not seem to find a definitive answer in regaurds to ln2 refills. any feedback would be great, looking forward to hearing back from you."

I use Roberts oxygen they seem to be up and down the east coast.


From katherine atherley:

"I'm starting my first kitcen and need some help. What brands of equipment are the best? What pieces of equipment should have I always have around?"

This question truely should be answered with the concept in mind. Are you opening a fine dining restaurant, quick service casual, or a specific ethinicty. That will determine tour needs and the price point and durability you should look for. I would be glad to help. Send me a message with more details and I'll give you my two pennies.


From Tobias:

"I have heard that certain grades of plastic can leach into food when heated and can potentially be toxic.  Is there a special kind of plastic wrap that should be used when cooking sous vide?"

There are bags that have been developed specifically for cooking. Please see your manufacturers guildlines before using. Every company is different when it comes to this subject. Polyscience actually sells safe cooking bags. See source below:

                [http://www.cuisinetechnology.com/Images-1/sous_videbags-sm.jpg]

 *   Three sizes available, in cases of 1000
 *   3 mil (85 micron) wall thickness
 *   FDA approved for temperatures as high as 115ºC / 239ºF
 *   100% BPA (Bisphenol A) free
 *   EU Directive 2002/72/EC compliant

Catalog number / Price per case
801-803 (6 x 8) / $120.00/case of 2,000
801-804<tel:801-804> (8 x 12) /$103.00/case of 1,000
801-805<tel:801-805> (12 x 14) / $177.00/case of 1,000

Boilable vacuum bags for sous vide and storage

Thank you for your questions, keep them coming!  If you would like us to answer your question, post it in the Forum, and mark it as "Cool".

Cheers,

Bryan

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