Wednesday, September 22, 2010

Tradition and Innovation

Staying on the theme of innovation, but onto a food specific topic. Last weekend I bought two new cooking toys:
  • A Le Creuset cocotte
  • A Polyscience Sous-Vide Professional
Looking at the two standing in the kitchen, the contrast between them became obvious. A cocotte, no actually, THE Creuset cocotte, the symbol of traditional cooking. Beautifully simple, stylish, in heavy, solid cast iron. What can you cook with it? Traditional French classics, of course: Coq au vin, beef Bourguignon, etc...

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.


sooks said...

wow..I'm looking forward to reading about your adventures with the sous vide gadget.

amiscell said...

Absolutely, the adventures have started. Hopefully there will be huge improvements along the way!

Anonymous said...

hi ... where did you get your sous vide equipment and how much was it, if you don't mind me asking.cheers,alex

amiscell said...

Alex - There is a distributor in SIngapore called Ruiter Far East:

Anonymous said...

it is a very interesting blog. thanks.

As for the distributor in Singapore, better dont check the US prices before to contact them .. they are seriously expensive.

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