On the surface, this seems like a meaningless argument rightly confined
to the astronomically priced margins of fine dining. However, underlying
the chatter about beef cheeks and broccoli stems
is a debate of immense importance about how we're going to cook, in our
own kitchens, a decade from now and beyond. That's not obvious because
most of us still have no first-hand experience with sous vide; though
it's common in professional kitchens, it's still a niche technique with
virtually no penetration into our homes. But that's about to change.
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