It makes the smoothest purées & by setting temperature you can awaken chlorophyll in oils etc.
Sous vide cooking brings ingredients to a higher level many times! That doesn’t mean everything should be cooked like that… But we normally cook something on each dish sous vide!!
For making ice cream, sorbet or why not a “snow” for a appetizer?!
A must for protein! Both in matter of shelf life and sous vide cooking!!
I’m using siphon a lot at the moment both for hot and cold dishes!! Using the roner we can emulsify or just keep heat.