- Sous vide cooking
- Fermentation and pickling
- Zero-waste cooking
Sous Vide Cooking
Sous vide cooking involves vacuum-sealing food in a bag and cooking it in a water bath at a precise temperature. This technique ensures even cooking and maximum flavor retention, resulting in high-quality dishes.
Fermentation and Pickling
Top restaurants are embracing fermentation and pickling to enhance flavors and reduce food waste. Fermenting and pickling not only add depth to dishes but also extend the shelf life of ingredients, contributing to sustainability.
Zero-Waste Cooking
Chefs are focusing on zero-waste cooking by utilizing every part of an ingredient, from root to stem. This approach minimizes food waste and promotes sustainability while offering innovative and creative dishes to diners.