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from left to right, works by John Wesley, William N. Copley, Goshka Macuga e:and Lucio Fontana.jpg
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Food & Drink


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Food & Drink


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In Fizzing Colour


Treat your taste buds to Veuve Clicquot and Aqua this summer

In Fizzing Colour


Treat your taste buds to Veuve Clicquot and Aqua this summer

Lifestyle > Food & Drink


 

In Fizzing Colour 

July 18, 2018 / by China Daily Lifestyle Premium

Chef Alberto Hernández of Aqua shows his true colours this summer, crafting three vivid dishes to pair with Veuve Clicquot’s signature Yellow Label, Extra Brut Extra Old and Rosé cuvées for a one-of-a-kind “Colorama” menu.

For the first course – Tribute to Yellow Label – the Spanish master captures the tasting notes of the champagne and pairs it with a starter of Japanese oyster and scallop ceviche. Next up, the culinary artist paints salmon, king prawn and osetra caviar onto a stroke of squid ink for an elegant pairing with the classic Extra Brut Extra Old. 

Last but not least, for the Rosé, the maestro brings the menu to a dazzling conclusion with a cloud cheesecake framed by pink rainbow sauces, inviting diners to indulge their artistic tastes and link the colours of the palette to those of the palate. Switch your taste buds from black-and-white to colour this summer. 

The Veuve Clicquot #Colorama Colour Chart Menu is available at Aqua and Armani/Aqua in July and August.

 
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Espresso Expressivity


Acclaimed chef Ferran Adrià and coffee producer Lavazza join forces for an innovative new restaurant

Espresso Expressivity


Acclaimed chef Ferran Adrià and coffee producer Lavazza join forces for an innovative new restaurant

Lifestyle > Food & Drink


 

Espresso Expressivity

July 18, 2018 / by China Daily Lifestyle Premium

Just when you thought he’d disappeared off the face of the earth, Spain’s accolade-laden chef Ferran Adrià, famed for his years at El Bulli, returns to launch a new restaurant in conjunction with coffee producer Lavazza at its new Turin headquarters. Called Condividere (which means “to share” in Italian), he likens the restaurant to the country’s version of Tickets, the innovative Barcelona tapas restaurant he launched with his brother Albert in 2013. But Adrià won’t be cooking at Condividere; he’s appointed local star chef Federico Zanasi to oversee the food, while Italian film production designer Dante Ferretti has created what he calls the restaurant’s “Fellini-esque mise-en-scène”. Adrià has also announced plans to reopen his world-famous El Bulli as a centre of innovation next summer.

Images: © 2017 LUIGI LAVAZZA SPA/© Andrea Guermani

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Form and Function


For the fourth in the series, Super Chef examines some multifunctional internet-connected kitchen appliances

Form and Function


For the fourth in the series, Super Chef examines some multifunctional internet-connected kitchen appliances

Lifestyle > Food & Drink


 

Form and Function

July 4, 2018 / by Howard Elias

The holy grail for appliance makers is to come up with one thing that will replace every other device in your kitchen. The microwave oven was supposed to cause us to ditch our traditional ovens, but that didn’t happen. The food processor was supposed to cause us to toss our handheld slicers and graters in the rubbish bin; that never happened, either. In most cases, these new kitchen appliances merely supplant the old ones, but if they’re really good, they may replace one or two others in the process. Here are some internet-connected kitchen appliances that are being touted as the next revolution in cooking – you can decide for yourself.

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Thermomix TM5

Friends of mine who bought this a year ago raved about how wonderful it was and how it made amazing soups so easily. But now they never talk about it. Are they tired of eating soup or have they all moved on to the next trendy appliance? To be fair, the Thermomix does more than just make soup. It has 12 functions including weighing, chopping, whisking, steaming, kneading and grinding. German company Vorwerk has upped its game with something called the Cook-Key – a dongle-like device that plugs into the side of the TM5, connecting to the internet and providing access to Cookidoo, Vorwerk’s online recipe platform for guided cooking. There is a catch; access to the Cookidoo recipes is free for a trial period, then it’s by annual subscription. For what the TM5 costs, you’d think it would include a free lifetime subscription.

Instant Pot Smart

When I was a child, my mother would use her heavy cast-iron pressure cooker to prepare all kinds of meat dinners for the family in a hurry. I was terrified of the thing, though, with its hissing steam vent. Well, some engineers in Canada have now developed the next generation of pressurised cooking. The Instant Pot Smart is a fully programmable appliance that combines the benefits of a pressure cooker, slow cooker, rice cooker, porridge maker, steamer, yoghurt maker, sauté pan, food warmer and more. The appliance cuts cooking times by 50% to 80%, using up to 70% less energy. Its patent-pending technology also lets you program complex cooking steps and execute them directly from your mobile device. If anything is going to cure me of my pressurecookerphobia, this is it.   

Crock-Pot WeMo Smart Slow Cooker

I bought my first slow cooker almost four years ago and haven’t regretted it for a moment. I love that I can throw all my ingredients in before I go to work in the morning, turn the device on, and come home at night to a hot-cooked meal. Even better is the aroma that greets me when I open the front door. If only I could control the temperature and the cooking time remotely… Well, Crock-Pot manufacturer Jarden and Belkin (maker of the WeMo home automation products) must have heard me, because they’ve come up with the Wi-Fi-enabled Crock-Pot WeMo Smart Slow Cooker. With this appliance, if you’re running late or you want to adjust the settings from your sofa, you can open the WeMo app on your mobile device and handle it from there. Unfortunately, user feedback is that the Wi-Fi connection isn’t very reliable, resulting in undercooked or overcooked food a little too often. If the two companies can work out the kinks, though, count me in as a purchaser come the next Singles’ Day.

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Ms Yeah’s Office


Check out this vlogger’s creative approach to cooking

Ms Yeah’s Office


Check out this vlogger’s creative approach to cooking

Lifestyle > Food & Drink


 

Ms Yeah’s Office

July 4, 2018 / by China Daily Lifestyle Premium

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One of the hottest food vloggers (video bloggers) in China right now, 24-year-old Chengdu native Ms Yeah (aka Xiao Ye) has a whopping four million fans on Weibo and two million subscribers on YouTube. There’s not really anyone else doing anything similar – Ms Yeah is the master of using common office equipment (such as water dispensers, electric kettles, flower pots and even a computer’s CPU) to cook meals that very often turn out to be mouth-watering feasts, shared and finished quickly by the entire office. 

Ms Yeah likes to introduce local dishes in her videos, especially the spicy Sichuan style with which she’s most familiar. In one popular episode,“Chengdu chuan chuan xiang”, she cooks skewers (which usually require a large, hot surface) in an electric kettle. In another, “Tofu Feast”, she makes tofu custard from raw soybeans, served in bowls with chopped peppers, chilli oil and peanuts – a traditional breakfast or snack in Sichuan cuisine. Besides these, she’s also cooked crawfish in a popcorn popper, steamed buns with a garment steamer and made mooncakes from scratch with a few simple supplies at her office desk. 

Ms Yeah studied video editing and directing in university. Her first video, published in early 2017, was inspired by one of her male colleagues, whom she discovered shirtless in the office using an electric iron. That gave her a strange idea to use the iron to grill beef – and it worked. 

Each video takes about four days to produce, including brainstorming, scripting, purchasing ingredients and shooting. Ms Yeah never speaks in the videos, but it accentuates her deadpan-humour style. Now we can’t help wondering about China’s famous “office chef” – what will she cook next and how will she do it?

from left to right, works by John Wesley, William N. Copley, Goshka Macuga e:and Lucio Fontana.jpg

Eat, Drint, Art


Marvel at the walls – and your plates – at Fondazione Prada’s restaurant Torre

Eat, Drint, Art


Marvel at the walls – and your plates – at Fondazione Prada’s restaurant Torre

Lifestyle > Food & Drink


 

Eat, Drink, Art

July 4, 2018 / by China Daily Lifestyle Premium

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The new tower at Fondazione Prada’s Milan venue has just welcomed the Torre restaurant on its sixth and seventh floors, designed by renowned architect Rem Koolhaas with Chris van Duijn and Federico Pompignoli from architecture firm OMA. Koolhaas describes it as “a collage of pre-existing themes and elements combining works of art and design furniture”. 

That’s not just any furniture or art, either. The sixth floor, an area of 2,300 square feet, is divided into two parts: the bar and the restaurant. Both spaces are characterised by contrasts between the large floor-to-ceiling windows (which offer unprecedented views of Milan), the warm tones of the parquet, the walnut carpentry work and the hemp panels that cover the walls. The bar has a fireplace surrounded by Soviet armchairs and Eero Saarinen’s Tulip tables, along with two works of art by Lucio Fontana: Cappa per Caminetto (1949) and Testa di Medusa (1948–54). The polychrome ceramic Pilastro (1947), also by Fontana, introduces guests to the restaurant area, which seats 84 and is arranged on three levels to slightly offset the point of view. 

Artwork by luminaries including Jeff Koons, William Copley and John Wesley adorns the first two levels, while the walls also feature some lovely artist-designed plates created especially for the restaurant by John Baldessari, Thomas Demand, Nathalie Djurberg and Hans Berg, Mariko Mori and others. There’s also a triangular outdoor terrace featuring metal grills characteristic of the Fondazione Prada’s exteriors. The seventh floor features the chef’s table, with a glass wall and view of the kitchens and a private terrace. 

Torre’s menu focuses on traditional regional Italian dishes, while desserts include the classics of the Italian pasticceria. Throughout the year, chefs under the age of 30 will be invited as guests for two weeks to propose dishes that are typical of their country of origin, in line with the principles of ethical and sustainable cuisine.

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Boys' Toys


For the third entry in the series, Super Chef looks at some internet-connected kitchen toys that are perfect for the lads

Boys' Toys


For the third entry in the series, Super Chef looks at some internet-connected kitchen toys that are perfect for the lads

Lifestyle > Food & Drink


 

Boys’ Toys

June 20, 2018 / by Howard Elias

If you asked the man in your life to cook something other than an omelette or fried rice, would he know how? Happily, humanity has evolved since the time when the kitchen was deemed the exclusive domain of women and today, many men are just as comfortable preparing a hot meal. When it comes to high-tech kitchen appliances, though, some devices seem to be targeted more towards carriers of the Y-chromosome. They say that the way to a man’s heart is through his stomach – and if that’s true, then these internet-connected kitchen appliances are sure to warm a man’s aortic valve.

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iFavine iSommelier Smart Decanter

I’ll be the first to admit that this isn’t the sexiest of product names – but if it results in a delicious glass of wine, who really cares? This “smart decanter” pumps highly concentrated and purified oxygen into any wine, enabling you to speed up the decanting process; a traditional one-hour decant now takes just one minute, a two-hour decant takes two minutes, et cetera. The proprietary app offers wine and winery information as well as professional recommendations on decanting times. So go ahead and turn that HK$120 bottle of overpriced supermarket plonk into something that’ll fool your guests into believing you splurged on an expensive label from a speciality wine store.

PicoBrew Model C Homebrewing Kit

If you’re a craft beer-loving hipster, then you’re going to love brewing your own soon-to-be-award-winning frothy libations at home with this countertop appliance. The PicoBrew Model C lets you whip up five litres of your own fresh and tasty beer at a time – without all the complex equipment, vessels, sterilisation and messy clean-up. Choose from more than 180 recipes on the company’s website or create your own using the Pico FreeStyle programme. Place your order online and the company will even deliver a PicoPak ingredient kit full of fresh grains, hops and yeast right to your home. Brewing time takes only two hours and it’s grain-to-glass in just seven to 14 days. The appliance also connects to the internet so that you can monitor your brew from a mobile device. Hurrah! Your days of drinking cheap swill are over!

FirstBuild Opal Nugget Ice Maker

Who knew that nugget ice was a thing? My friend Jenny did – and she swears by it. If you’re an ice snob like she is, then this countertop appliance is right up your alley. So what exactly is nugget ice, you ask? Basically, it’s flaked ice that has been compacted into nuggets or, as Jenny puts it, rabbit pellets. The result is a pebble-sized cube that contains a lot of air, which not only makes it crunchy and chewable (without breaking a tooth in the process), it also lets your beverage penetrate the ice, making the drink refreshingly cold throughout without watering it down the way crushed ice does. The Opal can produce one pound of nugget ice an hour and has a bin capacity of three pounds; it also recycles the melted ice water in the bin to produce new ice. The appliance connects to the company’s proprietary app so you can schedule your ice-making using your mobile device. Jenny tells me she wants to buy one for her husband – but I suspect that she actually wants it for herself.

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Vine Art


Hong Kong-based wine-and-spirits company Pont des Arts connects a creative trio of artists with its new limited-edition offerings

Vine Art


Hong Kong-based wine-and-spirits company Pont des Arts connects a creative trio of artists with its new limited-edition offerings

Lifestyle > Food & Drink


 

Vine Art

June 20, 2018 / by China Daily Lifestyle Premium

Image above: The forecourt of Nouveau Chai

Pont des Arts, the acclaimed Hong Kong-based wine company, participated for the first time in Vinexpo Hong Kong. The company is the first high-end French wine brand to build a bridge between art and wine, Bordeaux and Burgundy, East and West, and collectors and newcomers. Pont des Arts connects the best from the art world – including artists such as Zao Wou-Ki, Yue Minjun, Miquel Barceló and Yan Pei-Ming – and the wine world, with French wine experts such as Paul Pontallier and Étienne de Montille. 

Echoing the famous quote from Aristotle that “art and wine are the ultimate pleasures of free men”, Pont des Arts aspires to merge the worlds of art and wine into a unique concept, bringing a limited-edition collection of wine and spirits to life, created in collaboration with world-renowned winemakers and artists. 

Every Pont des Arts bottle is adorned with a carefully selected work of art, chosen together with the artist, to match the flavour profile of each wine. At Vinexpo Hong Kong 2018, the company presented an exclusive experiential booth for professionals and wine lovers, immersing visitors in the connected realms through a guided presentation of Pont des Arts’ limited-edition collections and the latest releases. 

The impressive portfolio featured a group of limited-edition items. On day one, it was a Chassagne-Montrachet 1er Cru “Abbaye de Morgeot” 2014 and a Corton Grand Cru “Les Maréchaudes”  2014, with a label rendered by Chinese artist Yan Pei-Ming called Wild Game: Second Way of the Tigers. Day two featured a 50-year-old Armagnac dubbed “Beyond Life”, created in collaboration with Samalens and with a painted label by Zao Wou-ki. And finally, on day three, guests marvelled at an 18-year-old single malt Japanese whisky created in collaboration with the Fuji Gotemba distillery, with a painted label by Marie-Laure Viébel. 

All of this was a reminder of how seriously Pont des Arts takes its craft – a point not lost on any of those who have visited the company’s Norman Foster-designed vineyard in France and the more-than-500-year-old house of Château Margaux.  

Images: Nigel Young/Foster + Partners; François Poincet

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The Art of Smart


For the second entry in the series, Super Chef examines what’s new in the kitchen

The Art of Smart


For the second entry in the series, Super Chef examines what’s new in the kitchen

Lifestyle > Food & Drink


 

The Art of Smart

June 6, 2018 / by Howard Elias

Weight management is big business these days, so it’s not surprising that product designers and developers of smart kitchen appliances are rushing to introduce items that will allow you to easily track what you’re putting in your stomach. Here are a few items that might whet your appetite.

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HapiFork

Both nutritionists and your mother will tell you that if you eat slowly, you’ll end up eating less and digesting better – and that’s the logic behind this internet-linked utensil. The HapiFork helps you monitor and track your eating habits, and even alerts you (with the help of indicator lights and gentle vibrations) when you’re eating too fast. Among its measurements are how long it takes you to eat your meal, how many “fork servings” are taken per minute and how long the intervals are between those servings. This information is then uploaded via USB or Bluetooth to an app so that you can track your progress in real time and hopefully modify your behaviour. The company currently just makes the one utensil, and there’s no indication that HapiSpoon or HapiChopsticks are on the horizon just yet.

Hidrate Spark Smart Water Bottle

In any climate, keeping hydrated isn’t only good for your brain, kidneys and joints, it’s also good for reducing your appetite for fattening snacks. The problem most people have throughout the day, though, is that they either forget to drink water or they just don’t drink enough of it. The Hidrate Spark Smart Water Bottle has a built-in sensor that automatically records how much you have drunk (in millilitres or ounces). If you haven’t met your hydration goals for the day, the bottle will start to glow as a reminder to drink more. The bottle syncs with the company’s proprietary app and integrates with a number of popular fitness trackers so that you can check on your progress in real time, too. It also comes in seven different colours to match your personal style.

Ember Travel Mug

Billed as the world’s first temperature-controlled mug, the Ember Travel Mug is designed for people who like to drink a hot beverage while on the go. The vessel allows you to set your preferred drinking temperature, then maintains it so your coffee or tea will taste perfect from the first sip to the last drop. The proprietary app will notify you once the drink has reached your preferred temperature, and even lets you save and choose presets for different beverages. It also lets you name your mug – so the barista won’t mangle the spelling of your name next time you order a double skinny latte from the neighbourhood cafe. Will it help you manage your weight? Probably not, but at least you’ll be enjoying what you’re drinking while reducing your contribution to the city’s landfills.

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Eat Healthy: Kombu and Squid Steamed Rice


Savoury, detoxifying and good for your bones – explore the magic of the king of seaweed

Eat Healthy: Kombu and Squid Steamed Rice


Savoury, detoxifying and good for your bones – explore the magic of the king of seaweed

Lifestyle > Food & Drink


 

Eat Healthy: Kombu and Squid Steamed Rice

June 6, 2018 / by China Daily Lifestyle Premium

There are more than 10,000 different types of seaweed in the world, but only one is crowned the “king of seaweed” – kombu.
It’s low in calories and rich in a variety of health essentials, including fibre and minerals such as calcium and iron. The former
is your best detox friend, while the latter two play critical roles in improving skeletal functions and the immune system. What’s more, the delightful combination of kombu and squid will satisfy your palate for that elusive, savoury taste of umami.


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How to prepare (serves two)

 

* 125g of fresh or defrosted squid, cut in half with the tentacles left whole

* 2 pieces (about 35g) of kombu, soaked in water for 8 hours, then shredded 

* 1 cup of Japanese short-grain rice mixed with red rice (which has twice the fibre of white rice)

* 1 small piece of ginger, peeled and julienned 

* 1 teaspoon soya sauce

* 1–1.5 cups of water (enough to submerge all the ingredients)

* Chopped parsley (optional)

In a rice cooker or a saucepan, put in the squid, kombu, mixed rice and ginger. Make sure all ingredients are below the water’s surface. After bringing it to the boil, add the soya sauce. Then reduce the heat to low if you’re using a saucepan; cook until the rice is tender, for about 30 minutes. Stir well and serve; garnish the dish with parsley if desired.

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If You Can’t Stand the Heat…


What’s new and cooking in the kitchen? Super Chef opens the oven to take a look at the hottest gadgets out there

If You Can’t Stand the Heat…


What’s new and cooking in the kitchen? Super Chef opens the oven to take a look at the hottest gadgets out there

Lifestyle > Food & Drink


 

If You Can’t Stand the Heat…

May 23, 2018 / by Howard Elias

How smart is your kitchen? If it’s like mine, you can bet it’s fairly dumb. Yes, you may have a coffee maker that you set before you go to bed, so that it has your morning jolt of goodness brewed and ready as soon as you hop out of the shower. Perhaps you have a fuzzy-logic rice cooker that prepares the tastiest and fluffiest rice you’ve ever eaten. But both of those examples are yesterday’s tech – today’s smart kitchen appliances harness the power of the internet to deliver benefits that make you wonder how you ever survived without them.

Arguably, the smart kitchen appliance that has received the most buzz so far has been the connected refrigerator; quite a few big-name manufacturers have jumped on the bandwagon with aims of convincing you that you need to buy one right now. These fridges have an extra-large internet-connected touchscreen built into one of the doors that offers a variety of apps including a shopping list, calendar, bulletin board, music player, photo album, the weather and even recipes. Some models can even examine what’s already inside your fridge and notify you when you’re running low on items so you don’t have to open up the door to check. The shopping list app will then connect you to your preferred online supermarket and place your order for you – all you need to do is unpack the groceries when they arrive at your home. 

However, if that sounds a bit too pretentious for your humble lifestyle, there are a number of small, smart kitchen devices have been released in the past few months. Here are just a few:

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Behmor Connected Coffee Brewer

Working with an app on your phone, this smart coffee maker allows you to control the pre-soak time, the temperature, and the altitude for precision brewing. If you and Amazon’s Alexa are already acquainted, you can get your cup of java brewing with just your voice, too. The machine also allows you to create and save brewing profiles so that everyone in your family can have their cup exactly the way they like it.

Wireless Perfect Bake Pro Smart Kitchen Scale

If you love baking, this may be exactly what you need. Connect the scale to your mobile device, select one of the companion app’s more than 300 recipes (or use one of your own), place a bowl on the scale and start to pour your ingredients in. A virtual bowl on your screen will fill up as you pour and will tell you when to stop according to the recipe you’ve selected. Want to make an eight-serving dish for ten people instead? No problem! The scale will automatically adjust the quantities needed to give you perfect results – no matter the number of servings, or the pan size or shape. Now that’s smart.

Wink Egg Minder Smart Egg Tray

This smart egg tray sits in your fridge and lets you know (via a companion app) how many eggs are still there. You’re probably wondering why you couldn’t just open the fridge door and do a visual check, right? Well, let’s say you’re already at the supermarket and you can’t remember if you need eggs or not. The tray also has a sensor and a built-in LED installed in each slot that tracks how long the eggs have been there – so that you’ll remember to eat the oldest ones first.

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Air- picurean wonders


Want a perfectly cooked piece of meat? Once the preserve of top chefs, the sous vide experience can now be yours at home

Air- picurean wonders


Want a perfectly cooked piece of meat? Once the preserve of top chefs, the sous vide experience can now be yours at home

Lifestyle > Food & Drink


 

Air- picurean wonders

April 6, 2018 / by Howard Elias

Around the world, cooking-show fans and celebrity-chef groupies are well aware of the culinary technique known as sous vide, though they may not have tried their hands at it themselves. But now, with a number of affordable sous vide precision cookers available on the market, making that perfectly cooked edge-to-edge steak at home is not only possible, it’s easy, too.

Sous vide (from the French for “under vacuum”) has actually been around for a few centuries. Benjamin Thompson, an American-born British physicist and inventor, has been credited with inventing the technique back in 1799 when, almost by accident, he left a piece of mutton in a hot-air roaster overnight. Although Thompson used air rather than water as the medium to transfer heat, the result was the same – a nicely cooked, juicy piece of meat. Since that time, a number of French and American engineers, scientists and chefs have refined the technique, eventually developing specific guidelines on cooking times and temperatures for different foods. 

Protein-rich items such as beef, chicken, pork, lamb, fish, seafood and even eggs are ideal for sous vide, but you can prepare some vegetables this way too – including carrots, pumpkin, asparagus and beetroot. Today, numerous companies market sous vide machines, with all the accoutrements you’ll need to bring the restaurant experience to your dining table.

At the core is the immersion circulator, which looks like a giant thermometer. All of them have a large LED panel on top so that you can set and see the precise temperature of the water your food is bathing in. Some are even Bluetooth- and Wi-Fi-enabled so that you can check the water temperature remotely – and this is helpful because the cooking times can be quite long (sometimes even days), so you don’t have to babysit it. Just turn on the machine, set the desired temperature and walk away. The only problems that can arise are if the water level gets too low, or if the bag that the food is sitting in leaks or breaks. There are, however, simple ways to get around these snags.

The second thing is a vessel for the water. While you can use a large metal pot, it’s not ideal – for one, you won’t be able to see the food cooking. Also, water will evaporate off the surface, meaning you may need to top it up from time to time; this will affect your water temperature and the final cooking result. Fortunately, you can get around this issue by either covering the top of the pot with cling wrap or by covering the water surface with ping-pong balls. The better solution, however, is to purchase a clear-plastic food storage container that has a hole in the lid for the immersion circulator to fit through. These are inexpensive, and available online or in speciality stores.

The third item is a plastic bag to hold the food in as it cooks. Chefs use restaurant-grade bags and a vacuum sealer, but you don’t need to go that route. Instead, use resealable freezer bags and the water-displacement method to remove the air from the bag prior to sealing it. (More information on this is available online.) Finally, you’ll need a good iron skillet or an oven grill, so that you can sear the outside of your food right before it goes on the serving plate. 

Admittedly, sous vide isn’t the final word in cooking; you won’t be replacing your microwave oven or hot-air fryer with one of these. Cooking times are very long, so you’ll need to plan well in advance – even soft-boiled eggs take 45 minutes to cook. (They are delicious, though!) And some foods, like onions, don’t turn out well with this technique. But if you have the time, and you love your protein to look and taste as if Heston Blumenthal or Joël Robuchon cooked it himself, then sous vide is the way to go.

Here’s my recipe for beef brisket, which I adapted from different recipes. It results in something the British call “moreish” – everyone will want more. Every slice from edge to edge should be cooked to perfection.

Smoked Beef Brisket Sous Vide

  1. Rub a fair amount of salt and pepper onto both sides of a 2kg–3kg piece of brisket. Cut it in half and split it between two resealable bags. Into each bag, add a few drops of liquid smoke. Seal them up and put them in the water.
  2. Set your immersion circulator to 57°C, which is hot enough to pasteurise the meat, and leave it for 48 hours. (Yes, two full days!) When the time is up, take the bags out of the water and put them in the refrigerator for three hours to cool down. Once cool, take the meat out of the bags, pat them dry with some paper towels. Rub in a bit more salt and pepper, and put them in the oven on a skillet or grill, fat cap side up, at Gas Mark 2 (150°C) for about 1 to 1½ hours.
  3. While the meat is developing a crust, prepare a simple gravy. If you wish, add in some of the liquid from the bags. Remove the meat from the oven and let it rest, tented on a cutting board, for about 20 minutes. Slice it up right before serving.

Images: Wikimedia Commons: Gary J. Wood/Creative Commons (beef brisket at Tujague’s, New Orleans, removed background and tuned colour)

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