Tuesday, June 17, 2014


“What is sous vide anyway? Briefly, it’s cooking “under vacuum” — i.e., in a vacuum-sealed bag — at a specific temperature. Usually, that means in a temperature-controlled water bath. Why would you want to do this? Because careful temperature control results in a kind of protein sorcery. You can get perfectly cooked delicate fish because it can’t dry out or overflake. You can coax meats into meltingly soft braises because the protein never gets hot enough for the fibers to turn to string. You can get eggs that are never rubbery. You can melt the layers in pork belly without liquefying them in the process. You can even keep chocolate from losing its glossy temper when melted.”

Sous Vide Makes Its Way To The Home Kitchen

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