Clifton Food Range® held the first of many sous vide demonstrations in their new demo kitchen on Monday 24th June. This event was exclusively for Chef Forum members. Total Produce, HenkelmanUK and The Chefs’ Forum all supported the event and Chef Chris Wicks demonstrated a range of dishes throughout the day. These included a combination of sous vide cooking and the two latest cutting edge pieces of equipment, the centrifuge and freeze dryer.
Chefs had the chance to sample the amazing tastes and textures that can be achieved with the centrifuge and freeze dryer. Amongst the recipes demonstrated was lamb rump, toasted hay and smoked corn on the cob as well as delicious confit tomatoes and hake with freeze dried sweet pepper. (more…)