The baby hake on the menu at El Rodat in Javea, Spain, is a marvel of equilibrium. At once intensely flavorful and delicately light, it is the sort of exquisite dish you would expect from a chef who began his education at Barcelona's top culinary school and later apprenticed with Alain Ducasse in Paris. But the secret to Sergio Torres' fish lies less with the young
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chef's impressive training than with an unlikely sounding machine called the Gastrovac. The device, which both vacuum cooks foods at extremely low temperatures and infuses them with the flavors of the liquid in...