The average kitchen nowadays is full of gadgets – mixers, blenders, bread makers, you name it.  But for the professionals, there’s a whole other level of gadgets – sous-vide (vacuum packers with water-bath slow cookers), dehydrators and thermo mixers to name but a few.  But do these improve what gets presented at the table?

If you watch shows like Great British Menu, you’ll see chefs with very opposing views on the use of such gadgets.  Some argue that you get flavours and textures that would otherwise not be possible with these gadgets; whereas others say you loose the passion and connection with the food, both when you prepare it and when you eat it.

Take for example sous-vide.  If you vacuum-pack and slow cook something in a water bath (e.g. a joint of meat), you get something that is slow cooked much more precise than you could otherwise, and hence get a different and more consistent result.  However, arguably there is less skill to setting a timer and temperature control so you see less of the chef’s skills and flare.

For me, I believe there’s room for both.  I love rustic, traditional cooking, and there is nothing better than good simply cooked produce prepared well.  But then I love having food that I couldn’t possibly prepare myself, and until I have a vacuum packer and water bath (which I’m not planning any time soon) then I’m happy to let chefs who have such things show me what they can do with it – and besides, there are some wonderful flavours, textures and effects you can get with such culinary wizardry (I’ll never forget my trip to Heston’s Fat Duck which wouldn’t be possible without numerous gadgetry).

Do let me know if you agree or disagree…