Watch Joan Roca Rock Out Sous Vide at Harvard

Time for more Harvard lectures: this second talk features Spanish chef Joan Roca (El Celler de Can Roca in Girona) talking, through a translator, about all the things you can do with sous vide. Below, Roca explains the advantages of the technique over the course of a nearly two hour lecture, and also apologizes, in English, for grilling baby octopus. (Since the last World Cup, Spanish chefs seem to have a soft spot for octopi.)

Video: Precision Cooking: Enabling New Textures and Flavors

· Precision Cooking: Enabling New Textures and Flavors [YouTube]
· All Harvard Cooking & Science Lecture Series Coverage on Eater [-E-]