March Newsletter 2019
March 29, 2019
Sous Vide News
Welcome to our monthly newsletter.
As April is just around the corner, it’s not only the perfect month for chocolate lovers and practical jokers alike, but it’s a top time to get into the garden patch! There’s (hopefully) a little bit of rain around, the weather is cooling down, and shed loads of stuff is ready to plant! So hop into the garden and get started. Try Chinese cabbage, most Asian Greens, spinach, rocket, broccoli, spring onions, asparagus, celery, endive, squash, onions, silverbeet, leeks and lettuce. Don’t be a bunny, remember to plant some carrots during April too!
This month we have also put a lot of work into compiling the best recipes, tips and tricks, and product reviews which we hope will inspire you for continued success with sous vide cooking.
In this issue:
Stainless Steel Chef’s Tasting Spoons – Sample sauces, glazes and purees with ease
Built-in Clifton Water Baths – Where precise temperatures are standard
Chef’s Recipe – Dulse potato, cherry smoked roe and fermented potato chips
Sous Vide Tips – Add more flavour with less salt 😋
Thanks and enjoy the read this month!
Dale and Libby Prentice
Stainless Steel Chef’s Tasting Spoons
Sample sauces, glazes and purees with ease
Every professional kitchen needs a chef’s tasting spoon to make sure their food tastes great and we’ve got the best of the best at Sous Vide Australia.
The double-ended chefs’ tasting spoons from the Clifton Food Range are a great product to enable any serious chef to monitor the standards and quality of their food as it is being prepared.
They’re perfect for sampling sauces, glazes and purees, but they’re also ideal for stirring, saucing plates and forming quenelles out of purees and sorbets. You can even use the small spoon for placing soft, delicate foods such as caviar eggs onto canapés.
The stainless steel spoons are available in three sizes 150mm, 180mm, 210mm and have a streamline handle with a deep, rounded bowl on both ends. The smallest spoon fits neatly into the sleeve pocket of the chef’s jacket giving the chef the comfort and convenience of having a spoon on hand when tasting.
For more information and to find your closest stockist please visit our website.
Built-in Clifton Water Baths
Where precise temperatures are standard
Clifton built in water baths are designed to be installed into your kitchen work surface, freeing counter top space where it is at a premium in a busy kitchen. A choice of 14 litre and 28 litre tanks are available and can be installed as single or double units of either size.
Using the same high precision PID controller found on all Clifton Food Range products, accuracy and repeatability are 100% guaranteed.
The space saving bath can be integrated into a new or existing kitchen establishment and easily assembled using the clear, concise instructions.
This is one really sturdy appliance that will stand the test of time! For more information and to find your closest stockist please visit our website.
Chef’s Recipe
Dulse potato, cherry smoked roe and fermented potato chips
This cute little dish is served as an Amuse bouche at the start of a meal or the potato course in a full-on traditional degustation dinner. The potato takes on all of the divine salt umami character of the two Japanese seaweed’s as well as the more European ‘Fondant Potato’ texture from being cooked in butter. Once you have cooked the potato sous vide you can serve it as is, as I had done here, or you can pan-fry both sides in some of the butter to create a crisp surface to contrast the lush interior. The result is exquisite!
Sous Vide Tips
Add more flavour with less salt 😋
We often add salt to food to enhance and bring out some of its natural flavours. But because of the way ingredients are sealed during sous vide cooking, they retain their flavours requiring less salt. No need to compensate for lost flavour with added sodium as sous-vide keeps the natural flavours intact. The verdict – delicious meals every time!
