Until earlier this week, sous vide had always been a bit of a mystery to me.
Sure, I had seen the process name-checked on many a menu over the years, and had often heard my Chef pals discuss its pros and cons ; but to be quite honest with you, the whole concept of sous vide seemed a bit too much like my Mum’s horrific frozen boil-in-the-bag cod, a scarring gastronomic memory that haunts me with food-borne PTSD until this very day.
Enter Chef Chris McDonald, a fellow who is no stranger to the pages of Good Food Revolution, and a gentleman with a formidable knowledge of all things culinary.
Chris has been working on his Complete Sous Vide Cookbook for around two years now, and so I was intrigued to learn what he had discovered about the process through his intensive research and recipe testing.
We sat down beside our newly erected and trimmed Xmas tree to speak about his brand spanking new book and the mysteries of sous vide.
Expect a full review of the book next week, as well as a look at the Sansaire immersion circulator I have been playing about with in conjunction with Chris’ recipes… and the results are looking very promising indeed.
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The Complete Sous Vide Cookbook (Robert Rose) is currently available through Amazon and will be available in good bookstores over the coming days… just in time for Xmas.
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And his first experiment with the circulator using Chris’ book was rather spectacular. More to follow next week…