Certain cooking methods require a little investment in terms of equipment, but we think this next glassmaker might have outdone us all in terms of kit.
The video below shows a glassmaker in Sweden cooking a whole turbot by encasing it in molten glass, at temperatures of 1150C. When the glass cracks, after around 20 minutes, the fish is done, which makes for a novel timer.
There’s something quite satisfying about watching the molten glass oozing onto the wrapped fish. What does it taste like? We’re not sure, but the flesh looks very moist on account of none of the juices being able to escape from beneath the glass shell during cooking.
Think of it like salt baking, but with a greater chance of sustaining life changing injuries.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.