>Nova Scotia Lobster Tail "Cuite Sous Vide," cost about $18,000, says a diner who was there<
I checked some menus at finer establishments. Prices seem to be in the $120.00 - $180.00 range.
At first I thought it was a joke:
Cuit; cooked, baked.
Sous; under.
Vide; Empty, nothing, vacuum.
Eg: How was the "Undercooked Nothing" honey?
Really good, but I'm still famished!
cuisinetechnology.com
Sous Vide Cooking
Until recently, sous vide cooking was the province of large institutional kitchens. Now it's helping redefine dining experiences in many of the world's most renowned restaurants. Developed in France 30 years ago as a way to prepare delicate foie gras, sous vide is a gentle, low-temperature technique in which vacuum packed ingredients are slowly simmered in 180-200°F water. The results are fantastic and far-reaching.
Enhanced Succulence — Sous vide's gentle heating gradually breaks down meat fibers and proteins, tenderizing and intensifying flavors as food cooks in own juices.
Enhanced Sensory Quality — Low-temperature sous vide cooking helps prevent the collagens in salmon and other naturally moist fish from breaking down, preserving their rich taste and velvety textures. Sous vide cooking also helps retain the bright colors of fruit and vegetables, greatly enhancing their presentation.
Enhanced Nutritional Quality — The sous vide technique is so gentle that it preserves many nutritional qualities that other cooking methods tend to destroy. Moreover, sous vide cooking requires little if any butter or oil, making it ideal for the preparation of low-fat dishes.
Whether it’s low, high, or somewhere in between, temperature is critical to developing just the right combination of flavor, texture, and aroma you seek. Just a few degrees up or down can turn the mundane into the marvelous. PolyScience Culinary Technology thermal circulators, thermal baths, and “anti-griddles” provide the easy-to-use, precise temperature control your busy kitchen needs to make that leap forward.
Learn More About Sous Vide
A wealth of information on sous vide cooking is now available as chefs everywhere adopt this versatile cooking technique. The Internet is a great place to start your search.
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