Tuesday, March 16, 2010

Sous-Vide - A Texan Asks WTF?!?

Have anyone ever heard of this? I was shocked to find out a chef friend of mine in England was doing it - he says it works like a charm! It just goes against all my years of grill experience.
If you've gone out to a fancy restaurant in the last five years or so, you've most likely eaten a protein that was cooked sous-vide in a water bath, whether you knew it or not. The process of vacuum-packing meat and cooking it in a precise temperature-controlled water bath has revolutionized the way fine-dining restaurants are run.




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