V-ZUG showcases sous-vide cooking

Tom Parker Bowles

Chef James Graham of Allium and Tom Parker Bowles talking low-temperature cooking and sous vide

Swiss appliance manufacturer V-Zug invited selected food writers and industry journalists to a demonstration of sous vide and low temperature steam cooking. It was showcasing the functions of its Combi  XSL steam oven. The event, hosted by Tom Parker Bowles at Mark Hix’s restaurant The Tramshed, saw James Graham of Allium restaurant in Dartsmouth prepare a variety of dishes using steam.

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