Sous Vide

We have two of these in the space. One of them we use for all our soft poached eggs, similar to how we did at Momofuku but in a circulating water bath rather than a water bath in an oven. The way it works, and what it's best at, is cooking ingredients at a lower than normal temperature for a longer than normal amount of time. What happens is that wether it's an carrot or sirloin steack the proteins and sugars/fats all cook at a super minimum rate. The produces a product that is beyond tender and if done properlly impossible to over cook. For example, an egg, ordinary one, can be placed in these "immersion circulators" and cooked at 84 degree's celcius for any amount of time, because once the temperature if reached, the computer autommatically adjust's to make sure there is NO flucuation. The egg will come out of the bath after 2 hours the same as it will after 8. I have done a bit of work with these in the past, most memorable was the duck breast at Cafe Luxembourg on the upper west side. The puddings are cooking over night tonight, we will see first hand what happenned over the course of the night. Hopefully we will have some good news when we arrive...