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Joined 11 months ago
cake
Cake day: October 21st, 2023

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  • It’s not traditional. Also it’s not similar to the pic. It was invented in the 1970s by a French Chef. The technique involves “vacuum sealed” ingredients, ensuring there is no air between the ingredient and water. Water is kept at a constant temperature, much lower than usual cooking temperature, and the ingredients are cooked for a very long time.

    End result is an evenly cooked ingredient with full moisture content. But there won’t be any browning (Maillard reaction), which is key in many recipes.