I've never tried a Sous Vide before, but have really been noticing how fashionable this method of cooking has become on the cooking competition shows notably "Top Chef" and "Iron Chef America" on TV. What do you think accounts for its new revival?
It's a new way of cooking and yields a better result for many (but not all) kinds of food. It changes the texture of food in a positive way, and it greatly increases most flavors since the food cooks in an airless environment no evaporation, nutrients stay inside the food fibers instead of being leached out into the cooking medium. I think the increase in popularity/interest is that most fine restaurants (The French Laundry, Alinea, per se, Citrus, David Bouley, etc) have begun to use it to prepare various offerings, and people are discovering how delicious food can be. Also, within the last two months, we have the publication of Keller and Grant Achatz' books, the first in English, which offer detailed instructions.
[edited January-24-2009]
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