Award-winning chef Thomas Keller, owner of the French Laundry in Napa Valley, Calif., and Per Se in New York, broke in the new demonstration kitchen for the College of Culinary Arts at the Denver campus of Johnson & Wales University. Keller showed about 500 students a sous-vide preparation of lamb with trumpet mushrooms and glazed pearl onions. He interspersed cooking advice—“Vinegar is a flavor enhancer; if you taste the vinegar, you’ve used too much”—with his thoughts on ...
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