nothing wrong w traditional braise :
its easy to do and fool proof.
w the advent of SV , meat could now be cooked
in a more optimal fashion : Tender , Rare , not dried out.
Too bad Prof. Maillard's reaction didn't start at 130 F
on one of Heston Blumenthals shows
he spent some time on a British attack submarine
space his tight the pans are Huston made and square
all of them. to use the full surface of the stove.
most everything is frozen , in a hold that's a large freezer
below. the fresh stuff gets eaten up very quickly.
after learning the Submarine Ropes ( he slept on top of a cruise missile I think )
he went to the Royal Navy's Cuilinary School
( yes there is one ... trains Navy Chefs [ sic ]
he did a SV stew vs the RN version prepared there
and the two judges were : the Captains ( Commander , or course ! ) wife
and the Chief of the Boats wife. Identical ingredients
Heston SV'd the meat dame cut
two thumbs up for the SV stew.
the Commader was impressed as much of the food could
be cooked SV ( not just the stew ) on shore , Fz , and stored inthe
massive submarines freezer . less work to ' heat and serve '
less trimmings to dis[pose of
in the final few seconds of the who , Heston and te Navy are seen hauling
decent sized bags of SV food. I noted the ingredients for the stew :
meat , carrots , potato , ' stock ' were all bagged seperately
but there was no mention on the show of he is technique.
seeds of SV Better-than-Braise Braise were planted at that time
so some if not all credit goes to HB
too bad I can't find a reference to this show.
its very interesting
Square Pans, Square Pots ?
very cool
