I was sitting in a pub with my friend Dan the other day when my phone alarm went off. Dan asked if I had a hot date to get to. Alas, no, I said. It was just a reminder that my chicken had been cooking for an hour.
"Don't you think you should go home and take it out of the oven," he said.
"No problem," I replied. "I'm cooking it sous vide."
As long as I got home in the next hour or so, I assured Dan, the chicken would not only be fine, it would be great—the moistest he'd ever taste. If you eat a lot of poultry—or beef, fish, or pork—and you've had your share of dry, stringy, tasteless dishes, you need to start cooking sous vide, too.
What Is Sous Vide Cooking?
Sous vide, French for "under vacuum," is a way to cook food that has been around in one form or other since the 18th century. Only in the 1970s and 1980s, with the improvements in plastics, did it become a preferred prep method at some of the most highly ranked restaurants. From there, its popularity spread to...
Source: The Easiest, Best-Tasting Way To Prep Protein
No comments:
Post a Comment