Sous Vide

I will be the first one to admit that there are more advantages than disadvantages to cooking sous vide. In a large restaurant, you rely on sous vide every day, as it’s the only way to ensure quality with such large quantities. The difficulty is that it’s like cooking by numbers because everything is about timing. So much is lost when cooking in the bag. You can’t taste, feel or even smell the dish you are making. It’s especially important for young chefs to experience the transformation of a dish as it cooks – by tasting, smelling and feeling the dish and by understanding the process.