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From the Telegraph:

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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