Sous Vide Salmon
The first in a series of three master classes, each illustrating basic sous vide
techniques for different ingredients: fish, meat and vegetables. Each master class
will explore how the given ingredient reacts to different time and temperature
ratio's, arriving at an optimal combination.
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Sous Vide Beef
In this, the second in our
series of basic sous vide
techniques, we look at the
cooking of meat, specifically
beef. Cuts chosen were:
Fillet, the softest of the
meats used, but also with
the least amount of flavour;
sirloin: more flavoursome
than fillet but not as tender
and; rump: the toughest of
the three, but with the most
flavour.
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Sous Vide Chicken
The third in our sous vide
master class series, where
each takes an experimental
look at the application
of sous vide as a cooking
technique. We began with
fish, then meat, and in this
issue, poultry. The focus of
this series of experiments
has been to define the
ideal cooking time and
temperature for each.
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Sous Vide Vegetables
As with meat and fish, sous vide has also dramatically changed the way we cook vegetables. From aspects of flavour, preventing oxidization and convenience, it has much to offer.
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