I hope you’re all ready for Cryovac Cuisine because it is about to hit the Dallas dining scene in a major way. Technically speaking, it is called sous vide–vacuum-packed food slowly cooked under 20 pounds of pressure per square centimeter. Yesterday, we discussed Chris Ward’s new sous vide menu. This morning, I spoke with execuchef Jason Weaver of the French Room about his sous vide program. But I am burying my lead.
Jason and his good friend and former French Room execuchef William Koval, put their toques together and decided to host a chef-only sous vide class. The instructor they hired? Bruno Goussault, the scientist who is credited with inventing the sous vide technology and revolutionizing upscale kitchens around the world.
For three days last weekend, Goussault demonstrated his methods to a small group of chefs that included Weaver, Koval and his sous chef Dwayne Smith (Lakewood Country Club), Chris Ward (Mercury), David Uygur (Lola), James Rowland (Syosset Seafood), Brian Wubbena (Truluck’s), and Michael Scott (Northwood Country Club).
“It was intense,” said Weaver. “That guy started at 8 in the morning and didn’t stop for a lunch break.” The group experimented with vegetables, meats, fruit, and crème anglaise. I asked him about the controversy surrounding the effect of carcinogens and cooking in plastic and Chef Weaver said, “As long as you use a Cryovac bag, it’s safe.” Wish I’d bought stock in Cryovac. I mean who’d have thunk it? Jump for more of Weaver’s pictures.
From Top: Bruno Goussault; sexy cooking technology; sous vide Japanese Kobe beef a the French Room.
