Sun, Feb-08-09, 12:13
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Experimenter
Posts: 25,865
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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Sous vide
I saw this once on a cooking show. Someone made eggs keep them at 140 degrees exactly, in water, in their shell, using some piece of precise medical equipment. Anyway, they were supposedly extremely tasty cooked that way.
So I was on Amazon and I ran across this book: http://www.amazon.com/Under-Pressur...34116762&sr=8-1
And just now this article: http://www.nytimes.com/2005/08/14/m.../14CRYOVAC.html
Quote:
''I was in Joël's kitchen,'' Goussault said, referring to Joël Robuchon, one of France's most revered chefs, ''and he was cooking eggs, so I tested the temperature; I put in my probe, and it was 64.5. I asked him how he knew this, and he just said that was how he liked it best.''
After 45 minutes, the chef removed the egg from the water and Goussault cracked it over his plate. I had never seen an egg like this: the whites and yolk, cooked to precisely the same consistency, spilled out like a wobbly custard, and Goussault, using a spoon, began pulling the whites from the yolk. The yolk was bright and creamy and stood up like a marshmallow. ''You see, you see!'' Goussault said. ''It's all about the temperature.''
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Fascinating!
Quote:
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''More than anything, the vegetables and the proteins taste remarkably more like themselves,'' Dan Barber, the chef and owner of Blue Hill, wrote in an e-mail message. ''When it comes to things like artichokes, steaming and boiling and braising are fine, but there's a great loss of liquid as it cooks -- which is another way of saying a great loss of flavor because the juice of the artichoke itself, while mostly water, is very flavorful. Sous vide eliminates this loss, and hence the sensation that you're tasting a true artichoke -- not just a delicious artichoke, but an artichoke the way it was intended to taste.''
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