Demonstration 35 - Rare breeds and sous vide

What a demonstration! Interesting, eye-opening and lets just say: different! Lets start with the cooking style of sous vide which is basically cooking (mainly) fish or meat (we also saw an egg being cooked that way) vacuum-packed in a water bath at a certain temperature. And because this has to be done for a certain time at a certain temperature you need a special machine. The purpose is to get it cooked to perfection that way!

So we were presented with an egg,

a piece of salmon and meat cooked that way and I have to say I am not convinced. Yes, I don't like it when meat is over-cooked. But especially with the fish I am not convinced of the consistency and the sensation in my mouth when I tasted it. It was kind of like jello. And considering all that faffing with the machine, I think it's not worth it.


The second part of this demonstration was dedicated to rare breeds. Anything from kangaroo and ostrich to aligator (or was it crocodile?)


and something even more bizarre to my palate: worms or crickets.


Even cooked - although it look quite nice - it did not convince me to say "Yes, I will have more of this!"