I’m an avid watcher of MasterChef, Hell’s Kitchen and Great British Menu. Having attempted some of the marathon multi-process recipes that impress MasterChef’s John and Gregg I’ve learnt to use every time-saving gadget available
A common sight on Great British Menu is the stainless steel sousvide machines, or water baths, into which Michelin-starred chefs dunk their prime cuts of beef or pieces of fish for cooking perfection. The mechanics of the process are actually surprisingly simple. First I vacuum sealed my salmon steaks with a spicy marinade using the Lakeland Food Saver Vacuum Food Sealer (£149). With the air removed and seal in place, my salmon was safely cocooned in its plastic sleeping bag. I then poured nine litres of water into the Sousvide Supreme Demi and set the temperature to 55°C, with the machine reaching its target in about 20 minutes. The salmon was then dropped into the lukewarm water for the best part of 25 minutes. The Sousvide Supreme can maintain an exact temperature for up to 72 hours, allowing the cheapest cuts of meat to be transformed into succulent tenderness.
The salmon didn’t exactly look cooked when slipped out of its pouch, but it received plaudits all round from my guests. Although at just under £250 the Sousvide Supreme Demi is a pricey addition to any kitchen counter, vacuum sealed creations can be frozen for months and then dunked at will for timely and tasty meals. It also simplifies dinner parties; with several pouches bobbing around, less effort is needed on the day. If you’ve got dreams of replicating the ambitious menus on MasterChef, this is a very tempting addition to your culinary arsenal.
Sousvide Supreme Demi
£249.99 from www.lakeland.co.uk
