NEWS… BUT NOT AS YOU KNOW IT
It’s a trendy cooking technique popularised by Heston Blumenthal and used by high end restaurants.
But Delia Smith says ‘sous vide’ – which is French for ‘under vacuum’ – produces unappetising ‘grey lumps’ of meat or fish.
The doyenne of cookery said TV chef Blumenthal, 56, invited her to his Michelin-starred Fat Duck restaurant to try the dish, where food is placed in a bag and cooked in water at a low temperature for hours.
But the 81-year-old was a no-show – because she and husband Michael Wynn-Jones are not fans of the method, which chefs say cooks meat perfectly all the way through.