May 2011
1 post
April 2011
1 post
on meat & PID loops
a couple months ago, i had the pleasure of eating some of the best steak i’ve ever eaten. it was perfectly medium-rare throughout, incredibly juicy, and had a perfect crust. i asked the waiter about the process, and it turns out it was cooked with the sous-vide method.
at its core, sous-vide cooking really only has two components: vacuum-sealed food, and a precisely temperature-controlled...