Tag Archives: joël robuchon

sous-vide

Regular visitors will know that I am a great admirer of part-chef part-mad scientist Heston Blumenthal. His understanding of palate, along with questioning the status quo in kitchen techniques sheds new light on conventional wisdom. He, along with contemporaries Joël Robuchon, Thomas Keller among others have pushed one particular method to the forefront: sous-vide. The phrase literally means "under vacuum" and refers to the process of bagging the ingredient in a vacuum-sealed pouch and leaving in a water bath at low temperatures for a few hours. For example a regular beef steak can … Continue Reading ››