Foodie Love!

One passion I developed in the past years is food. We went to so many great restaurants (Alinea, Per Se, Arzak and the like) and our taste buds were very spoiled. Unsatisfied by the "ordinary" food we used to eat, I started polishing my cooking skills along the way. Being able to cook makes me appreciate gourmet food even more, and when I saw the news about the book "Modernist Cuisine", I told DH that I really wanted the series.

Santa remembered the wish, and I received Modernist Cuisine as my Christmas gift!

I'm reading the third book right now, and I've learned so much from the series. If you love food and you are curious about how cooking works, I would highly recommend this book.

A new way of cooking I finally learned was Sous Vide cooking. It was really a "Duh" moment when the book commented on a few dishes cooked Sous Vide at Alinea. Of course! I should have known! Now I'm evaluating whether it's worth it or not to order a Sous Vide cooker. I can probably make better fish at home with Sous Vide cooking, but one thing has been bugging me: Sous Vide cooking always takes one extra step to "finish" the food. It's great to cook something perfectly, but the extra finishing step makes it less "pure". Please share your thoughts!

Warning: the series weighs 50lbs. I could barely lift it myself!