When Michelin star chef Sat Bains headed to Paris to cook at the British Embassy, he was armed with an essential piece of equipment – a Clifton Food Range® water bath.
Sat was cooking at the Embassy as part of the popular BBC programme Great British Menu. This year the focus was on creating the best British four–course meal for a special banquet hosted by the British Ambassador at the Embassy in Paris for a star studded evening.
Sat’s starter of ham, egg and peas was voted the best by both the judges and viewers of the show – and the secret was slow cooked free–range duck eggs.
Nickel–Electro, the South West based firm that designs and manufactures the popular Clifton Food Range® of water baths, delivered a special 56–litre water bath for the occasion. Sat used the water bath to cook his duck eggs for two and a half hours to achieve the perfect texture of just firm whites and runny yolks.
The Clifton Food Range® was designed when Nickel–Electro decided to develop their scientific application water baths for use specifically by chefs. The unparalleled specific temperature control makes the water baths perfect for slow and sous vide cooking, creating sublime texture and taste.
Sat’s spin on a British classic impressed all the guests who included British celebrities Mick Hucknall, Kirsty Young and Natasha Kaplinsky, plus the cream of French chefs like Pierre Gagnaire and Raymond Blanc. Sat has 6 Clifton Food Range® water baths in the kitchens at Restaurant Sat Bains with Rooms in Nottingham, which was awarded the city’s first ever Michelin star in 2003.
Melvin Dickson, Managing Director of Nickel–Electro says: “We were delighted to supply Sat with his 56–litre water bath, and we are all very proud of his excellent performance”.