- A Le Creuset cocotte
- A Polyscience Sous-Vide Professional
On the other end of the spectrum, the leading edge technology of modern gastronomy: a Polyscience Sous-vide immersion thermal circulator. It looks like a network storage solution more than a kitchen accessory. Digitally beautiful, it would disorient your grandmother, and perhaps even your mother. What can you cook with it? You can indeed revisit classics such as coq au vin or beef Bourguignon, but its strength is certainly fine dining and the ability to produce meats and vegetables with unprecedented textures and flavours. Is this going to take over everyone's kitchen within the next 20 years? Perhaps.
The natural question is - what will be the next generation cooking tool, after sous-vide circulators? What will make such a tool look like a thing of the past? Maybe this blog won't live long enough to answer that.