Sous vide or not su-v




It was time to sous-vide something, oddly there were some cheeky plums in the cool room downstairs, they were a little tart. With a little corrective seasoning, star anise, cinnamon quills, red wine and a sniff of sherry they were ready to vac. Those plums ended up in 83c water for 14 minutes then paired with vanilla buttermilk pannacota, almond brittle and orange syrup.




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