Sous vide cooking is a new method of preparing food that can be cooked for long periods of time at a constant temperature. The food is first vacuum sealed in a plastic bag and then inserted into a warm water bath at a constant temperature for a pre-determined set of time. Because of the exact temperature proteins can be perfectly cooked throughout. Sous vide is an excellent method to cook meat. What is missing is a maillard reaction surface on the protein. This can be attained by either sauteing on a high flame or using a blowtorch after the meat is removed from the plastic bag.

De boned Rack of Lamb is cooked Sous Vide at 137F for 2 hours. The lamb is then coated with powder Shitake Mushrooms and sauteed in olive oil giving a wonderful coating. The bones from the rack of lamb are used to make a rich stock for the wine sauce. Mashed potatoes are made Robuchon style.