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How would you like your steak cryovacked, sir?

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How would you like your steak cryovacked, sir?

Gary Soup | Aug 19, 2005 11:49 PM

Amanda had a great, provocative story in last Sunday's New York Times about the brave new world of "sous vide" and the mad science behind it that's coming to a kitchen near you, including Thomas Keller's.

One quote:

"When you order braised short ribs at the Hyatt Regency in Phoenix, what you are served was actually cooked for 42 hours in Virginia and then simply reheated in the bag and garnished in Phoenix."

Link: http://www.nytimes.com/2005/08/14/mag...

Image: http://graphics8.nytimes.com/images/2...

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