Molecular Gastronomy (Finally) Hits The Kosher World

This interview was first published on The Jew and the Carrot blog at The Forward.

Yehuda Goldberg, owner and chef at Sepha Catering in Toronto is offering his clients something unusual.

As far as Goldberg knows, he is the only kosher caterer in the city — and perhaps anywhere — using the French cooking method sous vide. The technique, which means “under vacuum” in French, calls for food to be sealed in an airtight plastic bag and immersed in a bath of low temperature water for extended periods of time resulting in extremely moist and flavorful dishes.

The technique is part of the school of molecular gastronomy, which uses modern technology and science to manipulate food. Avant-garde chefs like Grant Achatz and Ferran Adria have used carbon dioxide to create bubbles or foam, liquid nitrogen for flash freezing and shattering and ultrasound waves to control cooking times. Until now, molecular gastronomy was virtually unheard of in the kosher community, but Goldberg, who hails from a large Lubavitcher family and trained in Europe, hopes to change that.

We chatted with him about ultra-moist gefilte fish, a 27-hour brisket, and what sous vide chefs call “the danger zone.”

Click here to read the interview.

© 2012 Renee Ghert-Zand. All rights reserved.

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