Tom Aikens' Culinary Notes from the UK: Sous Vide Lamb Filet

At the 2010 ICC in NYC Tom Aikens from London demonstrates how to cook lamb filet sous vide and presents it as part of a dish that he has on the menu in his Restaurant Tom Aikens. The lamb filet is cooked for 20 min at 52 C in a PolyScience Sous Vide Professional and finished with a bread crust in the oven. Thanks to www.StarChefs.com for providing this great video!

[@dannybyron]

Master at work congrats

[@yusufuzunoglu344]

Amazing !!! Lookin so tasty :)

[@zaccomusic]

nice content, thanks

[@dacow95]

why didn't the chef wear a microphone?

[@rehanaparveen6029]

I need some suggestion... please help me...

[@M4rtingale]

I suggest taking a stroll

[@danielchan7709]

the color of the lamb look quit raw!is it under cook?

[@Kentacus]

+Daniel chan No, that's the joy of cooking Sous Vide

[@roggies2008]

he is look at 16:06

[@Osnosis]

20 minutes? Nope.