News Flash! Sous Vide Is Landing in a Home Kitchen Near You!
One of myMEGusta’s favorite things is when science and technology change the “rules” for things related to food.
Modern farming and refrigeration techniques, for example, rendered obsolete the old saw about only eating oysters in the “R” months, referenced in ”Slurp” (April 13,2012) . http://wp.me/s1VQOz-slurp
Now the Technique of Sous Vide is at our fingertips, safely and, for serious home cooks, not ridiculously expensive.
As background, take a gander at “Sous Vide: Don’t Try this at Home” (January 31, 2012), in which we discussed this new technique for creating fabulously tender, delicious foods, cooked slowly at a low temperature, something great for restaurants with the right equipment, but potentially dangerous in the hands of well-meaning amateurs. http://wp.me/p1VQOz-3W
But, the Personal Technology Section of the New York Times (November 19, 2014) is all about Bringing Sous Vide to the Home Cook, a welcome innovation!
