Alineaphile

My adventures recreating Alinea Restaurant’s food at home

SALSIFY, Smoked Salmon, Dill, Caper (Part 1)

Salsify, cooked en sousvide

Salsify, cooked en sous-vide

Salsify, cooked en sous vide, then plunged in an ice bath to cool

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One Response to Salsify, cooked en sousvide

  1. Beth says:

    SousVide Supreme vs SousVide Supreme Demi. Which one should I go for? SousVide Supreme Demi for a fliamy of four for everyday cooking or SousVide Supreme or a fliamy of four for everyday cooking and occasional home cooking when extended fliamy members gather?SVS responds: If you have the room on your countertop, the stainless SousVide Supreme would be a better option, since it will not only let you cook easily for the fliamy of four, but give you the flexibility to tackle bigger events for the extended fliamy at one go. The SousVide Supreme Demi is about 2/3 the size of the original stainless model, with a 9 liter bath versus 11 liter. It’s plenty big for two or four, but harder for a big crowd. As far as the footprint on the counter goes, the larger machine is only 1/2 inch wider and 1 inch longer than the Demi. And they are very nearly the same height. The main differences, apart from size, are the materials used in them (stainless steel versus enameled steel and aluminum in the Demi) and the power (wattage) of the heating elements. There’s a good point by point comparison of the two . Either way, you can’t go wrong!

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