Sous Vide
Sous Vide
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Sous Vide
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Post #1 - September 16th, 2005, 10:25 amThis month's Technology Review has an article about sous vide: http://www.technologyreview.com/articles/05/10/issue/editor.asp
So does anyone know of restaurants in Chicago that use it? Also, is 'hypercuisine' an industry term or just journalistic hyperbole? Either way, it's better than xtremecuisine.
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Post #2 - September 16th, 2005, 10:29 amI think all of the top-tier haute/etc restaurants use sous vide in some form or another: Alinea, Moto, Trotter's, Avenues. I could be wrong on the last two, but I'm fairly certain I'm right on the first two.
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Post #3 - September 16th, 2005, 10:32 amTrotter's was using sous vide when I was there last September.Cathy2
"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 #4 - September 16th, 2005, 10:37 amMoto cooked fish sous vide when I was there.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #5 - September 16th, 2005, 10:39 amI think most of the mass feeders, like Aramark and
Marriott, have been using sous vide techniques since well before it got trendy.
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Post #6 - September 16th, 2005, 11:42 amUnless there has been a change in the regulations, sousvide can only be used in Chicago with the approval of the health department. You must have a written HACCP (Hazard Analysis Critical Control Points) in place and this must be approved.
I know Marriott was using this in the late 80's but again FDA put in new regulations then and I don't know what they decided to do.
Paulette
