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A
world-renowned restaurant with a reputation for experimenting with
science and technology, the Fat Duck at Bray, exclusively selected
Grant catering baths as part of their mission to develop delicious
food combinations that stimulate all the senses. Food Research
Manager, Christopher Young says: "The Grant baths are among
the most essential equipment in our kitchens. They fit in well, and
their precise temperature control is great for our experimenting and
development of new dishes. Equally important, they are also solid
reliable 'workhorses' helping us to produce dishes of consistently
high quality day in day out and with minimum hassle in terms of
operation and cleaning."
Grant
scientific products have a long-standing reputation for high quality
build together with thoughtful design and longevity, and it was for
this reason that a number of world renowned chefs approached Grant
with enquiries for precise and robust water baths that could be
applied to sous vide cooking. Grant applied technology from one of
its highly successful scientific water baths ranges to create the
Grant Professional range of sous vide baths. These were rigorously
tested by top professional chefs in their own kitchens and found to
be ideal for a variety of applications. In close consultation with
these chefs, Grant went on to design and develop the Grant Expert
range of sous vide baths. In both cases, the result is a range of
high quality, highly accurate catering baths that are robust,
convenient to use and easy to keep clean.
Mark Askew,
Executive Chef, Gordon Ramsay Restaurants, comments on the Grant
baths: "Since starting to use Grant water baths we have been
able to further develop the technique in our kitchen which has helped
in the creation of some very exciting new dishes. We are using the
baths in many different ways and we find that the more we use them,
the more ideas we come up with. Cooking with such accurate control is
a great help in achieving consistent end results."
Sous vide is a
long established but relatively little known cooking process in which
food (e.g. a cut of meat) is vacuum sealed in a pouch, either with or
without an accompanying sauce or seasoning, and then cooked at a low
temperature (typically around 70°C) for comparatively long
periods of time. Cooking at exactly the right temperature for the
correct amount of time is critical for achieving perfect results when
cooking sous vide and this is where Grant catering baths prove
invaluable as they provide extremely accurate temperature control to
within 0.2°C.
Cooking using
the sous vide method also helps to 'lock in' the flavour which
greatly enhances the taste of the food. Texture is also improved; the
consistency of meat becomes incredibly succulent and tender when
cooked sous vide. As a result sous vide is rapidly catching on among
professional and amateur chefs who are taking advantage of its many
benefits and using it to experiment with new dishes. Food portions
can be prepared in advance, vacuum sealed and stored in a
refrigerator for comparatively long periods of time - useful for
coping with peaks and troughs in activity and for master kitchens
serving 'satellite' kitchens.
The Grant
stainless steel sous vide baths, marketed under the Grant Scientific
Cuisine banner, come in two distinct ranges: the highly affordable
Professional range, and the Expert range which incorporates
easy-to-use key pad controls, greater temperature setting accuracy,
enhanced insulation and sleek lines for easier cleaning.
Both the Grant
Professional and Expert ranges feature three stainless steel models
with different size capacities based on standard gastronorm tanks of
5, 12 and 26 litres. The Grant baths have a large working volume in
relation to their footprint making it easy to find space on the
worktop in a busy kitchen.
A circulation
tray, removable for easy cleaning, promotes good temperature
uniformity by convection and prevents sous vide packs from coming
into contact with the heated surface of the tank bottom. The
removable stainless steel lid reduces evaporation and help to retain
heat. Temperature control is assured by a digital control system with
a large illuminated display that can be seen from across the kitchen.
Safety
measures are built into the design as standard, if the bath is used
with insufficient water, a safety cut-out ensures total safety.
Additional
accessories to complement the baths are also available including the
Grant Squirrel data logger to record the temperature of the bath and
its contents for future reference or quality assurance
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