grapefruit vinaigrette Grapefruit Vinaigrette MAKES ABOUT ẵ CUP 1 ruby red grapefruit, rind and pith removed, cut into ẳinch suprờmes (see How to Cut Citrus Suprờmes, here), juice reserved separately 1 tablespoon whole-grain mustard 1 teaspoon honey 1 tablespoon finely minced fresh parsley, basil, or tarragon, or a mix ẳ cup extra-virgin olive oil Kosher salt and freshly ground black pepper Combine the grapefruit juice, mustard, honey, and herbs in a small bowl Whisking constantly, slowly drizzle in the olive oil until an emulsion is formed Season to taste with salt and pepper Add the grapefruit suprêmes to the bowl and stir COOLER-COOKED CHEESEBURGERS Can a burger really benefit from sous-vide cooking? You bet it can—at least when it’s a fat pub-style burger Many chefs avoid cooking burgers sous-vide because the vacuum-sealing process can compress meat, turning burgers dense and tough With the water-dipping bag-sealing method, however, this is not a problem We are still left with one question: what’s the best way to sear the burger post-cooking? Deep-frying is the method favored by Dave Arnold at the French Culinary Institute (he also adds clarified butter to the bags when cooking burgers, but I’m not such a fan of the flavor) It creates a wicked crispy crust, with the advantage that the crust forms evenly on all sides of the patty—top, bottom, and all the way around It’s also splatterless and won’t smoke out your apartment the way searing can The problem with it is that deep-frying oil temperature maxes out at around 400°F—even lower if you consider that the temperature of the oil immediately surrounding a piece of frying food is significantly lower than the rest of the pot This brings us back to the same old problem with traditional cooking methods: By the time a decent crust has formed, a good ⅛ to ¼ inch of meat has overcooked and turned leathery around the edges Pan-searing does not have that problem As long as you use a heavy-bottomed pan and let it preheat until it’s really, ... Deep-frying is the method favored by Dave Arnold at the French Culinary Institute (he also adds clarified butter to the bags when cooking burgers, but I’m not such a fan of the flavor) It creates a wicked crispy crust, with the advantage... that the temperature of the oil immediately surrounding a piece of frying food is significantly lower than the rest of the pot This brings us back to the same old problem with traditional cooking methods: By the time a decent crust has formed, a... It creates a wicked crispy crust, with the advantage that the crust forms evenly on all sides of the patty—top, bottom, and all the way around It’s also splatterless and won’t smoke out your apartment the way searing can The problem with it is that deep-frying oil temperature maxes out