Cooking whitefish and shellfish in the vitalizer
Only fools never challenge themselves!
It goes without saying! Me too, I discover things every day! When we shot a session with Vanessa Romano, we made a delicious dish with scallops and another with fresh cod.
You can't imagine how surprised I was when she put the scallops directly into the Vitalizer sieve and turned the heat off!
– You're turning the heat off?
– Yeah, wait and see... in 2 minutes, they'll be cooked and ever-so melt-in-the-mouth.
And sure enough, I tasted them, and not only were the scallops cooked and melt-in-the-mouth, they were also really delicious.
Same thing for the cod which "cooked" in the turned-off Vitalizer for 8 minutes.
There's a trick though: the fish which you wish to cook like this must be taken out of the fridge a few hours before cooking, because if the fish is too cold, the magic of this ever-so low-temperature method of cooking may not work.
I even tried the method out with chicken and salmon fillets, and it worked wonderfully well! In issue #12 of our 95° magazine, chef Julien Montbabut actually uses this trick to make blancmange.
An extra little tip for those who will soon receive the new Vitalizer, the Grand Chef: you can simply turn down the heat as the lid fits slightly inside the sieve so no steam is lost and you'll obtain the same result, as regards time and flavours, and you'll be more energy-efficient. Amazing!
19 / 01 / 2018