Sous Vide Workshop London 31st March
Discussion
Short notice, I know, but just came across this (I'm completely unrelated to this, but thought it might interest a few of you) :-
http://evidencematters.posterous.com/london-hacksp...
March 30, 2011 London HackSpace: Sous Vide event March 31
There has been a lot of talk around Sous Vide devices and their use in the past few years: Professional kitchens have been using them for a while to cook ingredients so that they reach very precise temperature levels, thus creating steaks that are perfectly rare throughout and eggs with perfectly runny yolks and firm whites.
A consumer market is beginning to emerge in this field, but are these devices really worth the extraordinary amounts charged for them? And what are DIY ways around this? All this and more will be discussed at:
Sous Vide Hack Day
March 31st, 7pm
London Hackspace
Unit 24
Cremer Business Centre
37 Cremer Street
London E2
Hoxton Rail
Admission: £5 donation to London Hackspace
Program:
The multi-skilled Florian Siepert is the MC of this event.
Talk by Michael Riemenschneider, the swiss born chef who held a Michelin star by his mid-twenties, then went on to do high level cookery classes and is now in the process of opening his first London restaurant. Michael claims to use sous vide for everything from starters to patisserie and has worked with both pro and consumer devices. He'll share insights into the gastronomic reasons for sous vide cooking.
Demo of several systems put together by Evidence Matters and Hackspace London of various versions of DIY sous vide equipment from a modified cool box, slow cookers to Gallenkamp laboratory water heaters, chamber vacuum sealers and more. There will be an overview of how to assemble a basic kit for home use and more advanced projects featuring PID/Arduino/Auber elements to achieve even more precise results. We'll partially disassemble a DIY sous vide kit and put it back together.
We can discuss some of the options available to home users of sous vide and the proposed system that we are refining (we had hoped that the various parts would have arrived from China and Hong Kong by now but they haven't. Nonetheless we want to evaluate some of these because they are approximately a third of the price of system components that are available in the UK. If people feel inspired by this event we should be able to put together a full day workshop to assemble a DIY sous vide system.).
Fortunately demoing Sous Vide machines also makes it necessary to cook things in them. So, yes, there will be many samples of food.
So here it is: An extravaganza with exciting guests, food and permutations of electrical equipment. What could possibly go awry?
http://evidencematters.posterous.com/london-hacksp...
March 30, 2011 London HackSpace: Sous Vide event March 31
There has been a lot of talk around Sous Vide devices and their use in the past few years: Professional kitchens have been using them for a while to cook ingredients so that they reach very precise temperature levels, thus creating steaks that are perfectly rare throughout and eggs with perfectly runny yolks and firm whites.
A consumer market is beginning to emerge in this field, but are these devices really worth the extraordinary amounts charged for them? And what are DIY ways around this? All this and more will be discussed at:
Sous Vide Hack Day
March 31st, 7pm
London Hackspace
Unit 24
Cremer Business Centre
37 Cremer Street
London E2
Hoxton Rail
Admission: £5 donation to London Hackspace
Program:
The multi-skilled Florian Siepert is the MC of this event.
Talk by Michael Riemenschneider, the swiss born chef who held a Michelin star by his mid-twenties, then went on to do high level cookery classes and is now in the process of opening his first London restaurant. Michael claims to use sous vide for everything from starters to patisserie and has worked with both pro and consumer devices. He'll share insights into the gastronomic reasons for sous vide cooking.
Demo of several systems put together by Evidence Matters and Hackspace London of various versions of DIY sous vide equipment from a modified cool box, slow cookers to Gallenkamp laboratory water heaters, chamber vacuum sealers and more. There will be an overview of how to assemble a basic kit for home use and more advanced projects featuring PID/Arduino/Auber elements to achieve even more precise results. We'll partially disassemble a DIY sous vide kit and put it back together.
We can discuss some of the options available to home users of sous vide and the proposed system that we are refining (we had hoped that the various parts would have arrived from China and Hong Kong by now but they haven't. Nonetheless we want to evaluate some of these because they are approximately a third of the price of system components that are available in the UK. If people feel inspired by this event we should be able to put together a full day workshop to assemble a DIY sous vide system.).
Fortunately demoing Sous Vide machines also makes it necessary to cook things in them. So, yes, there will be many samples of food.
So here it is: An extravaganza with exciting guests, food and permutations of electrical equipment. What could possibly go awry?
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