eclectika

Not long ago, a good friend of mine had me over for dinner. He kept going on and on about a better way to cook meat and how I had to try it. I'll admit that I had serious doubts that he could boil  me a great steak. I stepped back from him waiting for the gods of beef to strike him dead where he stood. I cringed further when he showed me the amazing cuts he had procured for our culinary adventure. My friend was trying to convince me that sous-vide, a method of cooking vacuum-sealed foods in a vat of temperature-controlled water, would be worth the wait. I decided to look it up to see if it's legit: First discovered in the late 19th century, the sous-vide (pronounced "soo veed") really became popular in the mid 1970's when a restaurant in Roanne, France began preparing foie gras with the technique. Later in Virginia, the chief scientist of Cuisine Solutions conducted a series of experiments to determine the ideal temperatures at which to prepare different ...