Extra equipment

As tends to happen when you ask a group of chefs to contribute to a work of this nature, there are a few pieces of equipment used in this book that may require explaining. The following equipment has nothing at all to do with cooking sous vide—these are the toys chefs use every day and assume that everyone has.

The Smoking Gun® by PolyScience is a simple little battery-operated cold smoker and one of my favourite kitchen toys. The Smoking Gun® can be used to add a smoky flavour to anything from fish to ice cream. Fine wood chips are place in the front of the gun and a lit with a match, then the fan draws the smoke from the smouldering wood chips and gently blows it out through a flexible hose. One teaspoon of fine wood chips will generate 20 seconds of delicate food smoke.