Since you mentioned the vacuum teaching and method, are there any special tips or tricks that you use when approaching this method [sous vide] that you could share?
One thing about sous vide is that people actually have no idea how many applications there are. You can do a crazy number of things with sous vide, but I consider it something to use to, to be honest, be a bit lazy and get the food to do the work for you…you can take a ton of salmon, throw a giant dinner party, toss all of the vacuum-sealed salmon portions into a giant double boiler, then whip up a massive meal. You really haven’t done much. It takes you maybe 10, 15 minutes of vacuum sealing and maybe marinating the salmon, putting it in the vacuum bags, and then it’s really done.
It’s a really cool thing. It’s knowing how to use the ease of it all. There are tiny little tips and tricks that you learn along the way like not keeping food too close to the seal as I’ve had a lot of things knock me over trying to sous vide and seal vacuum in general. Honestly, it’s one of those things that the more you practice, the easier it gets. It’s second nature.
You mentioned a few different foods you could use with this method. Would you be able to give any hints of new recipes your followers can expect with your upcoming partnership with FoodSaver?
I’ll give a little hint. I’m very inspired by the coast and seafood. There’s a really fun recipe on that front, but any time you can expect recipes from me, they’ll be creative and fun. A classic dish that we all know and love with a few slight twists is usually what I’m looking for.
What inspires you to partner with other culinary creators? I know you’ve filmed with @cookingwithlynja and Luca who’s (@itsqcp), or with brands like FoodSavers. What is your thought process behind this?
The way I partner with creators is the same mentality I have when I partner with brands. If I align with what they do and who they are, then I like to associate with them. I certainly have good interactions with Linda and a number of other creators, as you mentioned. In fact, we just attempted another Guinness World Record together the other day. It was really fun. I never really thought of it that way, but now that you say it, it makes me think. I try to be very strict about working with people that I sincerely and truly align with.
I like collaborations in general. I feel like it’s a fun way to… It’s hard. Ideas can sometimes stagnate a bit, and you can get stuck in a box where you don’t really know where to go if you’ve made that many recipes. I’ve done hundreds and hundreds of videos, so it’s really nice to partner up with someone or something new because it takes you out of the box. With FoodSaver, I was specifically thinking of sous vide, pickling, canning, freezing, all things that maybe I don’t think of every day when trying to think of recipe ideas too. Then, when I collaborate with a different designer, they have totally different techniques, totally different styles. It really helps a lot to think of new ideas.