cross-posted from: https://lemmy.world/post/11493972
If your friends ask what youre doing, just tell them that youre a French chef.
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“Sous vide” doesn’t mean “enclosed in plastic;” it means “under vacuum.” It doesn’t fucking work if there’s air between the food and the container!
Yum, extra microplastics 🤤
Condoms doing what they were made for. Keeping the weiner juices in
how traditional is something that involves plastic???
It’s not traditional. Also it’s not similar to the pic. It was invented in the 1970s by a French Chef. The technique involves “vacuum sealed” ingredients, ensuring there is no air between the ingredient and water. Water is kept at a constant temperature, much lower than usual cooking temperature, and the ingredients are cooked for a very long time.
End result is an evenly cooked ingredient with full moisture content. But there won’t be any browning (Maillard reaction), which is key in many recipes.
