I thought I knew most of the cooking techniques out there, but this one surprised me. The Sydney Morning Herald reports:
When Black by Ezard restaurant opens at The Star tonight, diners will feast on fish cooked in 2000-year-old deep-sea water from Hawaii.
"It makes such a difference," the chef and restaurateur Teage Ezard, who has one of the casino development's signature venues, said.
"It's like putting the fish back into seawater again."
Food served at his 136-seat restaurant will come from a large open kitchen equipped with the restaurant industry's favourite appliance, an open fire of burning logs.
Chefs, including the executive chef Michael Tripp, will also have access to 10 sous vide, or circulator, machines including one purpose-built 60 litre tank.
This is where the fish will be cooked at a low temperature, sealed in bags with the water. Sous vide is a cooking method that has becoming increasingly popular in Sydney restaurants over the past 10 years.
Long cooking times - fish takes 30 to 60 minutes - bring time control and cooking consistency to a kitchen.
. . .
The water is drawn, at below six degrees, from 915 metres [about 3,000 feet] below the surface of the Pacific Ocean, off Kona on the Big Island. Sold under the Mahalo label, it is transported to Sydney via Hong Kong. Mr Ezard pays $20 [Australian dollars, equal to about US $20.50] for a 1.5 litre bottle [just over 3 pints].
There's more at the link.
For the life of me, I can't see how cooking something in 'old' water will make it taste any better. (Doesn't bottled water usually come with a 'sell by' or 'best before' date? If so, can one really say that 2,000-year-old water is best before it reaches 2,001?) On the other hand, perhaps it could now be classified as 'antique dining' . . .