Word: gastrovacs
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...very short span in the view of historians, but, to many of your readers, a 60th anniversary is a good reason to throw a big party. Time, please take a bow for excellent news reporting. Kester Ekekwe Jos, Nigeria I was pleased to read "Adoring a vacuum," about the Gastrovac, a new tool that vacuum-cooks foods at extremely low temperatures. I have tried to put at ease friends who are wary of the kitchen by stating that cooking is just an experiment in chemistry and physics in which the end result is something to eat. I am impatiently waiting...
...chef's impressive training than with an unlikely sounding machine called the Gastrovac. The device, which both vacuum cooks foods at extremely low temperatures and infuses them with the flavors of the liquid in which they are poached, is not much to look at, but Torres is thrilled with what it does. "Look at the skin," he exclaims, pulling the hake out of the Gastrovac and plating it with a caper and red pepper broth. "It has the same sheen as it did when it was raw!" Call it the Blumenthal-Adrià effect. Ever since Europe's two famously...
...that's not all: by pushing a button on the Gastrovac that breaks the vacuum, the device essentially turns the food into a sponge, sucking the poaching liquid into the pores where oxygen used to be. The result is a deep, penetrating flavor, without the need for a lot of butter or oil. And because food prepared in a Gastrovac has most of its oxygen removed, it oxidizes at much slower rates; sliced Gastrovac'ed peaches and apples can last days without turning brown. Thirty-five chefs have already purchased their own Gastrovacs, including Wylie Dufresne, Joan Roca...
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