3 ms·
> mostly super cheap cuts of meat that have been cooked over 24-72 hours to incredible quality People getting excited over devices that do what ovens or hearth
by dualogy 9y ago
> mostly super cheap cuts of meat that have been cooked over 24-72 hours to incredible quality
People getting excited over devices that do what ovens or hearths do at a 24x slower pace? Figures the popularity of soy formula.
(And yes, my oven turns even the toughest cut into "incredible quality" in 3h tops =)
- elvinyung 9y agoI would defend sous vide by saying that I've been able to have much better control of the internal temperature. For example, I can cook short ribs at 72 hours at close-to-pasteurization temperatures to get a very unique consistency.