Sous vide belongs to a whole different style of cooking from what Ramsay does. Ramsay trained in French coking and his style is best described as modern British and international cooking. He has never, so far, dipped his toe in the molecular pool. Basically, that's not the way he cooks. read more
Sous vide belongs to a whole different style of cooking from what Ramsay does. Ramsay trained in French coking and his style is best described as modern British and international cooking. He has never, so far, dipped his toe in the molecular pool. read more
Sous Vide vs. Traditional Cooking Methods For some home foodies, sous vide may sound too fancy and too much hassle, something more suited to Heston Blumenthal’s lab, or Gordon Ramsay’s Michelin star restaurant than their humble kitchen at home. read more
Gordon Ramsay was turned over on the front page of the Sun in 2009 for using "boil in the bag" meals in his gastropubs. This was unfair, but it is true that one of the things chefs love about sous vide is that it makes quality control much easier – you can get a complex dish to perfection, then vacuum-seal it, ready for gentle reheating. read more