Hi. I'm John from Guernsey C.I. , so am on London time. I love to try different techniques. I have been using sous vide for some months and love it. I tried some molecular cookery but was not happy with the results. My aim is to produce daily meals which are that bit above general day to day fare.
Please excuse any confusions I might make due to the inconsistencies between our 'common language' in cooking terminology!
