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K i t c h e n w a r e N e w s & H o u s e w a r e s R e v i e w S h o w D a i l y M o n d a y, M a r c h 0 4 , 2 0 1 3 4 Sous Vide is simply a precise temperature control cooking method for home chefs and professionals alike. Food is usually vacuum sealed in a non-reactive pouch and heated in a water bath at a gentle tempera- ture until the desired degree of doneness is achieved. Virtually no other method pro- vides more control, allowing you to con- sistently deliver exactly the same results, time after time. Sous Vide may seem like a new concept, but it's been part of our culinary heritage for a long time. Wrapping meat in leaves and burying it in a fire pit to cook "low and slow" to develop outstanding flavors, aroma and texture is just one example of how our collective ancestors may have begun evolving the technique. The princi- ples have remained largely unchanged. Today's Sous Vide, which simply trans- lates to "under vacuum," allows you to easily apply those same principles to your kitchen, but with the benefits of incredible precision and ease. Economic Benefits Sous Vide reduces shrinkage, increasing yield up to 30 percent. It makes secondary cuts of meat as tender as more expensive cuts, eliminates over-cooking waste, MAKE YOUR SOUS VIDE PERFECT WITH POLYSCIENCE allows pre- cooking and workload bal- ancing and pro- vides perfect portion control. Sous Vide also requires mini- mal training and delivers significant ener- gy savings based on the efficient cooking process and reduced ventilation needs. It takes the guesswork out of food safety and provides flexible options that meet your exact needs and budget. Culinary Benefits Sous Vide extends holding times and maintains exact doneness even for delicate foods. It produces moist and tender tex- tures, enhances flavors, complements AEROLATTE CONTINUES TO EXTEND RANGE, BECOMES ONE OF HIC'S BRANDS THAT COOK aerolatte® ltd. first started exhibiting at the International Home + Housewares Show back in 2001 when customers and exhibitors had to brave the January snows to attend. And it was in that first year that Harold Import Company (HIC: booth S1449) realised the fantastic potential of the brand and became aerolatte's U.S. dis- tributor. Back then, aerolatte only had one product, the aerolatte original steam-free milk frother, but that didn't stop its booth being mobbed for most of the show. "We asked every interested customer who they would like to buy the aerolatte from," said Gary Lane, Managing Director. "And almost universally they replied, 'Harolds.' So it was natural for us to respond positively when John Mulligan from HIC wandered up to our booth saying 'my cus- tomers are telling me I need to stock this item you're selling.'" Since then, the aerolate brand has grown substantially across the world and its growth in the U.S.A. is thanks in large part to HIC's solid support. The 55-year-old Harold Import Company is a one-stop shop for quality culinary supplies—from the latest Continued on Page 87 Continued on Page 92 An independent publication not affiliated with The International Home + Housewares Show Lee M. Oser CEO and Editor-in-Chief Lyle Sapp Senior Associate Publisher Director of Sales Kate Seymour Senior Associate Publisher Kim Forrester Jeff Rosano Associate Publishers Lorrie Baumann Editorial Director Hayden Neeley Jazmine Woodberry Associate Editors Monica Boland Art Director Ruth Haltiwanger Michael McAbee Traffic Managers Lynn Hilton Mark Schultz Matthew Gold Wayne Bernknopf Account Managers Enrico Cecchi European Sales Kitchenware News & Housewares Review Show Daily is published by Oser Communications Group ©2013. All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520-721-1300/Fax: 520-721-6300 www.oser.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy.