What we know is that it takes awhile for an idea to develop. More so, when we focus in one direction we often forget about the numerous possibilities that lie in the other directions. The greatest piece of equipment in our kitchen, which gets the least amount of use and acclaim is the CVap. Its lack of use is probably 80 percent our fault and 20 percent the CVap's--as if a piece of equipment could be held accountable for not being used. Let's start with the 20 percent. We have a CVap drawer which is bulky and not the prettiest to look at. There is a fair amount of wasted space in the drawer, the the drainage is easy enough, although filling with the unit with water is not a seamless process. The CVap allows us to cook precisely in a moist environment at exacting temperatures. We have been able to use it to isolate the starch in potatoes and to reheat soft boiled eggs. We have used it to delicately cook fish and to braise pork belly. What we have not used it for until today is gently warm fruits and vegetables. In the past we have use circulators and bags to warm our fruit glued preparations. Tomatoes have been another story. We have tried low flames and delicate induction burners to warm them and the results have just not been stellar. Today the light bulb went off. We seasoned peeled tomatoes and a melon terrine with salt and olive oil and placed it in the Cvap. We set the temperature at 55 degrees C. The fruit warmed and still kept all its natural structure. In fact, the tomatoes were like miniature ravioli, bursting when popped in the mouth. Today we scratched the surface. Tomorrow is a wide road of possibilities which we had previously not seen.
