Avant Garde Techniques

[ravelda]

Phil from the Bacchus posted the link to the first of a series of instructional videos which will encompass sous-vide recipes, techniques and info on equipment as well as other modernist cuisine techniques. I found it ver interesting, so thought I would share it!

http://bacchus-restaurant.co.uk/tutorials/lang.html

[Corinna Dunne]

This is very interesting. The video gives quite a lot of detail on how to make the dish: langoustine with a langoustine gellee and a garlic foam... for anyone who has a siphon!

The Bacchus thread is in the UK and Ireland Forum, click here.