Cool Plates features dishes from across the country to help inspire chefs' creativity. Executive chef Michael Voltaggio makes a Caesar dressing by cooking eggs in an immersion circulator at 63° Celsius, or 145° Fahrenheit, and emulsifying the yolks in a cream sauce with grapeseed oil, anchovy, garlic and Parmesan cheese. Then he adds gellan gum to stabilize it. “It sounds like a whole elaborate thing, but basically we’re creating a homogenous emulsion that ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?