September 2021

September 2021

September 2021 Cover

In Pursuit of Dinner

Last April, my gas cooktop exploded. In a rare move, my husband Jon was preparing dinner—suddenly  there was a thunderous explosion and the black tempered glass shattered all over the kitchen floor.

Luckily, he wasn’t hurt, and I’ll admit before long we both were imagining the possibility of being able to replace the outdated appliance. That was before I realized that it would take more than four months for our dream cooktop to come in, and I’d need to hire at least four experts to adapt our current island for the new cooktop we wanted that happened to be less than a half inch wider than the existing cutout.

Working on SALON TODAY’s technology issue always makes me reflect on how dependent I’ve become on technology in my own life, and this year’s got me thinking of how we’re adapting in the kitchen without a cooktop. For example, I’ve learned to make almost anything—except pasta and scrambled eggs—in my Instapot.

Recently, we invited some friends over for dinner who were foodies, and we were determined to cook the perfect filet mignon, a treat in our house as we rarely indulge in red meat. After watching multiple YouTube videos, we dry-brined the steaks for three hours, vacuum sealed them in plastic bags using our Entrige and cooked them to the perfect medium-rare temperature in our Anova Sous Vide.

If you aren’t familiar with sous vide (it’s new to me, too) it’s a French term referring to cooking ‘under vacuum’ in a temperature-controlled, circulating water bath. The benefit of the Anova Sous Vide is that once you drop the food in the water, you can control it entirely with an app. You can check the time, adjust the temperature or turn it the device off with your phone.

Once the steaks had cooked to the perfect temperature, we fired up our Ooni pizza oven according to the YouTube tutorial, and seared them for a minute on each side in the blazing hot oven. (Did I mention my husband loves gadgets of all kinds?) While I admit the resulting filets could rival almost any steak house, the whole prolonged experience had me glancing longingly at the Weber, wondering why we couldn’t have grilled them like normal people.

Every year as I wrap up this special issue and send it to press, I think the professional beauty industry has explored technology in every way it can be explored, and I wonder what we possibly could write about next year. And, each year, I’m pleasantly surprised how many new ways owners are embracing software, apps, algorithms and data to reach new clients, engage their team, market their products and services and streamline their systems.  

I’m confident you’ll find this year’s issue doesn’t disappoint!

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