Tag Archives: sous vide

sous-vide gammon with honey

sous vide supreme

It’s been four years since I last discussed the modernist technique of sous-vide and despite promises I never tried any homebrew recipes. Now, armed with a Sous Vide Supreme and handy Vacuum Sealer I can have a more serious crack at it. But first, for the unitiated, what is it? Brought into restaurants in the Seventies by Georges Pralus, the trade […]

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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 […]

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