Tag Archives: james briscione

James Briscione’s Berries Under Pressure

…as featured in Dessert Professional magazine. Strawberry Gelee Filled Doughnut, Buttermilk Ice Cream and Compressed Strawberries Courtesy of Chef James Briscione, The Institute for Culinary Education. Serves 10 For the Buttermilk Ice Cream: 8 ounces (230 g) granulated sugar 8 large egg yolks 1/2 ounce (15 g) vanilla paste 18 ounces (500 g) heavy cream 18 ounces (500 g) buttermilk 1.6 ounces (45 g) lemon juice Pinch fine sea salt Prepare the ice cream base: Fill and preheat the sous vide water bath to 185F/85C. 1. Combine the sugar, egg yolks and vanilla paste in a bowl and whisk to … Read More

An Interview with New York Chef James Briscione

We recently had the chance to talk to Chef James Briscione (Institute of Culinary Education in New York) about his experience with sous vide cooking (and our humble machine in particular.) He’ll be teaching classes featuring sous vide cooking at the Institute in New York City this summer for aspiring chefs and even one recreational cooking classes for us foodies. In it, Chef Briscione will take students through the ins and outs of this precise cooking method and help them understand how to get flavors and textures out of food they maybe never have thought possible. Foods prepared will include: … Read More