Discussion
Plotloss said:
Joel Rubechon was doing it a long time before then.
Its still food slow cooked in a plastic bag, which however you dress it up doesnt add to the romance of a meal.
Does the term 'slowly poached' make it more appealing? No. Thought not. Its still food slow cooked in a plastic bag, which however you dress it up doesnt add to the romance of a meal.
Guy Savoy* was an early adopter too, using it mostly for fois gras, as it kept more of the volume and a better colour during cooking. Thomas Keller has dedicated a whole book to it, so there must be more to it that 'boil in the bag'. (I hope!) I've also found a few recipes from Nobu that use the method, so I'm going to have to give it a try, I'm curious as to how much difference it could make.
- Or do I mean Alan Ducass, hmm.
Edited by Chim Girl on Wednesday 17th December 15:57
Keller was indeed an early adopter.
Careful with it though, doing it wrong can produce Botulism.
Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning. To help with food safety and taste, relatively expensive water-bath machines (thermal immersion circulators) are used to circulate precisely heated water. Differences of even one degree can affect the finished product.
Careful with it though, doing it wrong can produce Botulism.
Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning. To help with food safety and taste, relatively expensive water-bath machines (thermal immersion circulators) are used to circulate precisely heated water. Differences of even one degree can affect the finished product.
king quid?Le Cornue - sadly not enough space in this house, one day though..!
KitchenAid - mixer, food processor and liquidiser
Baumalu - I have a couple and burn myself very single time I use them, because I'm dumb.
Globals - Not the whole set, almost.
I like cooking, but you're right, £500 for a simmering kettle is a bit steep. Since posting earlier I found this gadget, which converts a rice cooker into something suitable. 
My next purchase is a really good mandolin, but I have to get past my fear of slicing my fingers off first!
KitchenAid - mixer, food processor and liquidiser
Baumalu - I have a couple and burn myself very single time I use them, because I'm dumb.
Globals - Not the whole set, almost.
I like cooking, but you're right, £500 for a simmering kettle is a bit steep. Since posting earlier I found this gadget, which converts a rice cooker into something suitable. My next purchase is a really good mandolin, but I have to get past my fear of slicing my fingers off first!
Plotloss said:
The Dude said:
Sounds terribly exciting.
Should start a sweepstake: what date, 25th, 26th or 27th December, will Jo post "Does anyone have a quick cure for chronic food poisoning?"
ORShould start a sweepstake: what date, 25th, 26th or 27th December, will Jo post "Does anyone have a quick cure for chronic food poisoning?"
'We went to some friends for Christmas and all they could be arsed with is train food'
You two should start a double act. 
Don said:
Plotloss said:
I'd forget boil in the bag and invest in a mandolin post haste.
Bought a mandolin recently. Dirt cheap. Mighty effective. Never had one before and, much like a decent set of steamers or a reliable car, you'll never be without once you've had one.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff