FW January 2012 iPad

FW January 2012 iPad

Read the transcript of this video
What I want to start to talk to you about is Sous Vide. Has anybody heard about sous vide before? Cooking in a bag? Well basically that's what sous vide is all about. We Cryovac it or remove the air from the product and then go ahead and cook it to specific temperatures. And really what this technique allows us is the, With the vacuum machines and these immersion heaters, allows us to control temperature, and of course, cooking time, very precisely. So, I want to show you what we do at the restaurant. And, I'm gonna show you how you can accomplish that at home without ay of these crazy gadgets. I think this one's around 58.6 degrees. Does it say that? 59.6 degrees, which is roughly 138 degrees fahrenheit. Which is the temperature that a protein or red protein lamb or beef, or even veal will reach medium rare doneness. Here we've got it right where you could do it at home. We got a pot of water. We've got a Thermometer here. The only thing we need differently is a bowl of ice. We bring that temperature up. We watch it. If it gets over 138 degree Farenheit we're just going to drop a couple ice cubes. You've watched me drop these ice cubes periodically through out the morning, right? But once my bouillon is in there and reached that temperature the variants won't change a lot. It will maintain that temperature for quite a period of time. So we have our lamb that's come out of our [UNKNOWN] over here. We're gonna just saute it up a little bit, maybe with a little bit of thyme and a little bit of butter, just to give it rose a little bit so that it gets a little more caramelized. So can you see this now a little bit? It's medium rare, but you can see where we seared it on the outside, it's really well done. And that's why I talk about conventional cooking as it relates to souvied cooking. [APPLAUSE]
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FW January 2012 iPad


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