Posted 09 November 2004 - 08:29 AM
Sous vide is a term that’s been mentioned elsewhere in this Q&A. I remember “boil in bag”frozen dinners that brought scorn from gastronomes, but highly respected chefs are now using vacuum packaging not only to prepare food to be finished at catered affairs away from their kitchens, but often to be served at the table in their famous high priced luxury restaurants. They’re not necessarily using the technique because it’s efficient, but because it works well to achieve the flavor and effect they want.
It’s easy and probably correct to note that cooking has been evolving for a long time and the big difference may be acceleration of the change, but it seems to me that some note should be made that the kind of processes that were shunted off to industry to make food that’s cheaper or more convenient are now being examined anew with regard to making food that tastes better or is more interesting. Our chefs, and by extension, our home cooks, are becoming architects of the kitchen rather than just master masons. Is there a danger they will lose the hand touch or become slaves of technology or will it allow us to have masters in different areas of a more complex field?
Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.
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Posted 14 November 2004 - 01:35 AM