Eating la Vide Loca
NOVEMBER 2, 2009
Eating la Vide Loca
That tender, magnificently moist, fall-off-the-bone pork rib you had at a Michelin three-star years ago, but still remember every morsel of—chances are it was cooked Sous Vide.
The
French-invented method that locks in juices and nutrients by cooking
vacuumed-packed foods in a water bath at low heat for longer hours was
once solely found in fancy commercial kitchens, but is now possible to
have at home. Two U.S. nutritionists consulted with world-renowned chef
Heston Blumenthal to create the Sous Vide Supreme ($449). Similar to a
bread machine it fits on the countertop, but the salmon, steak and
poached pear cooked within it that we sampled was some of the most
succulent and full-flavoured we've ever bit into.
It's a cooking trend Vide highly recommend diving into.
Preorder the Sous Vide Supreme at www.sousvidesupreme.com