Kitchenography with David Myers Part 1
How to filter broth without a chinois
David Myers epitomizes the Food Republic guy: He's smart, stylish, knows how to cook, and he doesn't go off crying if he needs to make a fish sous vide but doesn't happen to have a sous vide machine handy. In other words, this chef is crafty. That's the skill that has helped him earn all sorts of accolades (best new chef in Food & Wine, Man of Style in GQ, and on and on). It's also what's kept people coming to his impressive roster of restaurants.
Still not even 40, Myers has his hands in Los Angeles (Comme Ca West Hollywood), Vegas (The Cosmopolitan), Orange County (Pizza Ortica), and Tokyo (Sola By David Myers). Still, he didn't seem busy enough during our last visit to LA, so Food Republic put David to work creating kitchen tricks to help a brother out when the asked-for tool isn't at hand. No chinois? No problem, thanks to Kitchenography with David Myers. Here's the first installment, which will come in handy next time a recipe calls for some fancy cloth to make a soup or broth.
Use a ladle to scoop the broth and herbs, veggies, or meat into a coffee filter placed in a colander.
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