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Published on Jul 25, 2010
Chef Shirley Corriher (rhymes with "sorrier") is a big fan of letting cookie and other doughs rest in the fridge for two days to completely hydrate and to encourage enzymes to do their stuff. Chef Alex Talbot talks about (and shows pictures to demonstrate) how chamber vacuum sealers like the ones used for sous vide cooking can shortcut that process to mere moments.
Sous vide techniques are not widely used by pastry chefs - here's another reason to consider adding them, and other Molecu-Gastro techniques to your range.