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Published 2008
THE FUNDAMENTAL ADVANTAGE OF SOUS VIDE IS PRECISION. BEFORE SOUS VIDE, every time we applied heat to food, we relied on our senses and our experience to know when the food had reached the right temperature—that is, to know when to stop the cooking, because you almost always cook food at a higher temperature than you want the food to reach. When we roast a saddle of lamb, for example, the cooking temperature is hundreds of degrees higher than the 54.4°C (130°F) we want the finished lamb to be. With sous vide, we can cook it at 54.4°C for as long as it takes.
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