What You Need to Know
Heiko Antoniewicz is a German chef who uses techniques of molecular gastronomy, including sous-vide.
Key Parameters
Temperature
55°C
50°C - 60°C
Time
1 hour
30 minutes - 2 hours
Equipment
sous-vide machinehand blenderthermometerpH metersilicone spatula
Steps
- 1.
Spherified Olive Oil (Spain): Encapsulation of flavors using sodium alginate bath
- 2.
Sous-vide Egg Yolk (France): Precision temperature control for custard-like texture
- 3.
Nitrogen-frozen Foams (USA): Rapid freezing to create ethereal textures