How Do You Sous Vide a Whole Pig? In a Hot Tub, of Course
For Feast, a forthcoming series due on Channel 4 early next year, Heston [Blumenthal] interprets historical banquets and cooks an entire pig in a sous-vide.
"We couldn’t find a water bath big enough so we went to a hot-tub warehouse," he says. "We took the limiters off so it went up to 62C and we cooked it at this temperature for a day and a half. Then we spit-roasted it, cranking the heat up so it got the browning. It was the best pig that I ever tasted."
The rest of the profile is worth reading, too. And there are recipes for cooking with sherry.
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4 Comments:
Heston is my fake boyfriend. I love him - he's not afraid of technology, but it's all in the name of taste. And when the old way works best, he goes with it. Love.
BangieB at 5:27PM on 11/18/08
This is very cool.
CanadianFoodieGirl at 7:11PM on 11/18/08
I would love to taste that pig.
gastronomeg at 12:01PM on 11/19/08
I apologize to fans but he drives me nuts! Along with the show's theme song...
hungrychristel at 1:24PM on 11/19/08