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."
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.