Crafting the perfect pairing for complex foods
Food and drink enthusiasts were in for a culinary treat at a recent event held at downtown Toronto’s sleek and stylish Luxe Kitchen Appliance Studio, where cocktails and sous vide tapas proved surprisingly natural partners.
Just in time for the summer social season, Gaggenau chef Nikko Jacino and BarChef mixologist Frank Solarik demonstrated how, with creativity and chemistry know-how, complex cocktails can do justice to complex foods — whether savoury or sweet.
While sous vide is generally thought to be a gentler way to cook, Chef Nikko says the intensified flavours gives food an edge – perfect for pairing with the bold flavours of infused cocktails.
More from the series:
A master class in the art of sous vide
Made popular by molecular gastronomists Ferran Adrià, Grant Achatz, Heston Blumenthal and Toronto’s own Claudio Aprile, sous vide – French for “under vacuum” – is a gentler way to cook.