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
. The device, which both vacuum cooks foods at extremely low temperatures and infuses them with the flavors of the liquid in...