- cross-posted to:
- sousvide@lemm.ee
- cross-posted to:
- sousvide@lemm.ee
cross-posted from: https://lemmy.world/post/11493972
If your friends ask what youre doing, just tell them that youre a French chef.
cross-posted from: https://lemmy.world/post/11493972
If your friends ask what youre doing, just tell them that youre a French chef.
As explained by another its kinda shit anyways. But to answer the question, this sort of thing would have been done using leathery parts of animal intestines before plastic was a thing. Just like with sausages.
“Sous vide is high-tech haggis” is not the revelation I expected to have today.
The benefit of sous vide for a restaurant is you can hold multiple steaks at rare and give them a quick sear when ordered. The soaking breaks down the collagen which ultimately makes the steak tender.
However, for a home cook a reverse sear will give a superior steak. It will similarly break down the collagen, but also creates a nice crust that sous vide can’t create.
Restaurants don’t reverse sear because it’s unpredictable and takes too much time.
could also be done with ceramics (like beggar’s chicken)