Here we are, back with the What's Hot & What's Not list. At this point if you aren't up to speed, just click on the What's Hot category to the right to see Nos. 1-40. The list was made up by asking chefs which foods, drinks, cuisines and techniques were hot, which were passe and which were perennial favorites. Those are the percentages after each item on the list in that order.
The most interesting to me of these ten is No. 48, sous vide (51 percent of the chefs surveyed thought it was hot, 38 percent passe, 11 percent a perennial favorite).
Right, perennial. My mom used to do it.
Sous vide, or vacuum cooking, in case you haven't heard the term, uses airtight plastic bags, a long cooking period, and a water bath at relatively low temperature to maintain the integrity of the food better. The problem is that botulism can develop in the absence of oxygen, so nonprofessional cooks have to be careful. Actually, professional cooks have to be careful, too. Here's the Web site if you want to know more.
Come to think of it, No. 43, dragon fruit (pictured), is kind of interesting, too. How could 38 percent of the chefs say it was passe?
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