And then at his restaurant, Tremont 647, he turns around and serves tasting menus of dishes like "smoke-vide" beef ribs a preparation that combines smoking with the sous-vide method of cooking vacuum-sealed food in a low-temperature water bath and smoked duck-confit po'boys.

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Keep your eyes peeled for sous-vide poachers, outdoor wood-burning ovens and top-of-the-line smokers.

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But perhaps you can get to a better masa if you sous-vide the corn at 65 degrees, without the huge temperature shock.

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Tapioca balls come with a piquant sauce and pork crackling comes sous-vide.

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The entire dish was suffused with garlic and olive puree, but the underlying memory is of how precisely it was cooked, due no doubt to the use of sous-vide, or controlled-temperature cooking in vacuum-sealed bags.

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