sous vide
sous vide
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sous vide
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Post #1 - March 9th, 2006, 8:38 amIs the technique of "sous vide" (cooking under vaccuum) being used in any Chacgo restaurants? See NYTimes article:
http://www.nytimes.com/2006/03/09/nyreg ... ?th&emc=th
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Post #2 - March 9th, 2006, 8:39 amCharlie Trotters is oneCathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #3 - March 9th, 2006, 9:11 amI would assume that most of the high end places in town use this technique. I know that it is used at Alinea, Butter, Schwa...just to name a few. I'm sure there's more.
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Post #4 - March 9th, 2006, 9:16 amIt's a technique that's frequently used by mass feeders - Marriot, Aramark, etc. - because it's easy and relatively foolproof.
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Post #5 - March 9th, 2006, 10:12 amI'm almost certain that Homaru Cantu uses this technique at Moto.
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Post #6 - March 9th, 2006, 4:08 pmBR wrote:I'm almost certain that Homaru Cantu uses this technique at Moto.
Yes, last year at Moto our menus were prepared sous vide, seasoned with a sprig of thyme.
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Post #7 - March 9th, 2006, 5:34 pmRene G wrote:BR wrote:I'm almost certain that Homaru Cantu uses this technique at Moto.
Yes, last year at Moto our menus were prepared sous vide, seasoned with a sprig of thyme.
Well . . . that doesn't look as tasty as I remembered!
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