Page 57 - Damianos Sotheby's International Realty Magazine Vol. 3

SOUS VIDE
You know all about sous vide, the gourmet technique that involves cooking food in pouches, submerged
in a water bath and held at a precise temperature. You might even be eyeing a sous vide machine. Well, hold on—we have a be er idea: the Anova Preci- sion Cooker. The easy-to-use, lightweight gadget a aches to any pot; slip your steak into a resealable bag, clip it to the side of your pot, set the time and temperature and voila—super-juicy, flavour-packed food in no time. But that’s not all. Connect the Anova app to your smartphone, start cooking wherever you are and get notified when dinner is ready.
anovaculinary.com
FOOD TRENDS
SOAPSTONE POTS
Soapstone pots are one of the oldest culinary tradi- tions in Brazil, where they are known as Panelas de Pedra Sabão. Not to be confused with stoneware, which is a kind of clay fired at a high temperature, this beautiful pot is handcra ed from a single block of natural, non-toxic soapstone so it can withstand temperatures of up to 1000°C. As a result, its thick, dense walls retain heat twice as long as conventional metal cookware.
ancientcookware.com
COLD PRESS COFFEE
The Duo Coffee Steeper offers the power of a French press with the crispness of a pour-over. What’s more, Duo brews cold-press and Japanese-style iced coffee. For a traditional cold-press brew, fill Duo with coffee and water, then let it sit in your fridge for 12 hours. For Japanese-style, fill the bo om chamber with ice before you start.
ckie.com
HOME COOKING:
JUST NOT IN YOUR HOME
International food and restaurant consultants Baum + Whiteman have released their 2017 report on food and beverage trends in hotel and restau- rant dining, and it looks like it’s going to be a shake-up year: delivery-only food start-ups; boarding-house din- ners in people’s homes; suppliers opening their own restaurants; meal kits—and the list goes on.
Says the report: “A group of start- ups took note when AirBNB began taking reservations for dinners in home cooks’ dining rooms...a corporatization of an earlier underground restaurant trend... and began launching similar apps connecting adventurous eat-
ers with ‘boarding house’ dinners
and pop-up feasts in secret locations. There’s VizEat in Italy, France, Spain, the U.K. and Portugal...aimed at visi- tors to a city who’d rather not fall into standard tourist traps. And Feastly in Los Angeles and San Francisco.”
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