i heard that thomas keller use in his resaturants the sous vide when cooking their meats and other ingredients. even though it is becoming wide spread phenomenon in US, is there anyone who think some trade offs could be occuriing because of cooking with sous vide method?
and i saw in tv that professional kitchen staffs in craft steak, which tom collichi manages, use pan roasting method when cooking steak types of meats. but do they still do that way?
i widely guess that they may not pan roast their steaks anymore as what they did in the past.
does anyone know about that?