In my previous post you'll see a pick of the asparagus dish. One of the preparations included an egg yolk. I asked the server how it was prepared and she went to the kitchen to ask. I told the table that it was mostly likely sous vide preparation. The server came back and got into some mumble jumble about 147º and 149º - the temps at which yolks and whites cook respectively. I asked again, but helping her understand that I was talking about the actual technique. She retreated to the kitchen again. The revised answer - Immersion circulator.
I said, "You mean, sous vide?" She repeated the circulator.
This was interesting because I've heard this answer on cooking shows, from other peers and even at the pastry forum from another classmate. So am I wrong? The circulator is simply the machine that circulates the water in your water bath. The process is called sous vide? Right? I sous vide without a circulator (for lack of funds) and get the same results. What's up with this? If I'm wrong I really want to know. If not, why is the circulator being used to describe the process? Its not about the water moving, its about heating under water. Thoughts?
B2B Bistronomy – Albuquerque, New Mexico
1 day ago