A Gaggenau Class was in order today- we needed some convincing that their Steam Oven with Sous Vide function was a tool to be had come breakfast time when the Francis House opens.
Cooked salmon two ways: roasted and by sous vide.
Of course the sous vide was a sky rocketing win!
Lunch and learn afternoon with Purcell Murray’s Culinary Director, Larissa.
And the steam oven is now in the kitchen budget.
