“If you saw me barrelling around in my van recently, cooking in beautiful locations around Spain, you might think that cookery gadgets are peripheral to what I do. And in a sense, that’s true, because I always feel TV has to be very natural. But being a restaurateur is different to making TV.
There is so much more emphasis on a high level of consistency, which is why we use a lot of digital meat thermometers in my kitchens. We use them to confirm a piece of meat is cooked, rather than how well done it is. Of course, those who remember the clip of me using a mandolin might surmise that gadgets and I got off on the wrong foot. That’s not the case — I’ve even got an iPad.”
Rick Stein is demonstrating at the BBC Good Food Show Winter, until 27 November at the Birmingham NEC
(Images: Rex Features)
