British chef Fergus Henderson isn't on board the sous vide train: "Well people say: 'Ooh our meat it's sort of perfectly wobbly,' What happened to the singe? What happened to the Jedi knight of the chefs just using their forks to feel when it seems right. You feel the fillet of flesh and you bite it. Everyone's very impressed if it goes all soft and wobbly, but if everything ends up soft and wobbly, where's the fun in that?" [Cuizine]
Filed under:
Loading comments...