While some tools are relatively new to the molecular gastronomy bag of tricks, modern chefs also rely on time-tested methods like the sous vide water bath. At its heart, molecular gastronomy is about taking “traditional” components and dishes and re-imagining them to alter the tastes, textures and smells we commonly know. And sous vide sure fits the bill.
As we detailed last week, water ovens are gaining in popularity among home cooks, and for good reason. The sous vide (under vacuum, from French) method utilizes a water bath which leaves a juicy, delicious end product that, in contrast with boiling, roasting or pan-frying, traps in essential vitamins (and natural flavors), leaving you with a healthier dish, too.