Heh, I’m taking an online cooking class now that spends a lot of time watching very high end fine dining establishments make deconstructed/reconstructed dishes. One thing I’ve learned is that if you can cook something, you should be doing it sous vide instead. Ovens are out and grills/stoves are just to put a quick brown on the outside after its cooked (or sometimes before).
The rotovap also gets plenty of use, although it seemed to me that most of the chefs aren’t quite sure what they want to do with it yet and are mostly experimenting still.
It did convince me to build my own Sous Vide machine (because fuck paying $200+ for a thermometer, heater coil, controller, and pump) just to see if it’s worth it.
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