Napísali o Sous Vide
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Slovak Food Festival Bratislavský Hrad 25.5. – 27.5.2012 |
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November 2010 |
January 2011 Vacuum pack your food, et voilà! It could turn you into the next Heston Blumenthal
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November 2010 |
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Popular Science |
Wired |
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December 2010 “This technique might be the biggest advance in cooking since the gas oven.”
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December 2010 Jan. 25, 2010 “One of the simplest and most foolproof methods for cooking just about anything to its exact level of perfect doneness.” |
December 2010 Jan. 21, 2010 “Overall, the Sous Vide Supreme does what it claims to do, and does it well.” |
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Dec. 2009
“Once you sous vide, you never go back.” |
Food & Wine
Jun. 2010 “There could not be a more convenient way to cook: Just push a button, drop the plastic bag in the water, and walk away.” |
Nov. 2010 “This water oven allows food to cook evenly in its own juices while intensifying flavors and tenderizing the contents.” |
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December 2010 “The long slow cooking can turn tough cuts of meat incredibly tender. We followed the simple setup instructions and cooked fish, chicken and steaks – all with perfect results.” |
March 2010 “Chefs achieve perfectly-prepared meats by cooking them sous vide.” |
Feb. 17, 2010 “The Sous Vide Supreme makes every meal, a 4-star meal.”
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Feb. 2010 “Your steak is perfect. And you can’t fail. Seriously, you can do this 1,000 times and never screw up.”
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Dec. 28, 2009 “The SousVide Supreme makes it possible to cook a 12-course meal for six people out of an apartment kitchen, with every protein coming out perfectly cooked.” |
Dec. 16, 2009 “Dining in will never be the same.”
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Nov. 26, 2009 "If you think of how much people spend on an oven and put that against the versatility of this system, it's not expensive," (Heston) Blumenthal says. "It can cook anything."
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Nov. 20, 2009 “Sous vide, (Heston) Blumenthal feels, is the single biggest change in professional cooking in decades.” |
Oct. 21, 2009 "Life after sous vide doesn’t exist.” |
