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Earl Aagaard’s opinions about everything that interests him. Og also enjoys gardening, travel, reading, woodbutchery, and lots of other stuff.
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AIRLINE FOOD AT TRULY FANCY (AND HYPER-EXPENSIVE) RESTAURANTS…....?
Well, it’s true…..in a way.
Big-time chefs have discovered the benefits of looooooooong-cooking at relatively low temperatures in plastic BAGS - only the call it “sous vide”!
Barber uses sous vide for practically every piece of meat and poultry he cooks at his restaurants. Yes, he said, he was “skeptical” when he first experimented (The aromas—they’re all trapped!”), and yes, it seems “anathema” to his beliefs. But he was overwhelmed by the results.
I admit to mixed feelings about this - the idea that “the end justifies the means” is something I’ve fought against all my life - but should we apply this principle in the kitchen? WE REPORT, you decide.
Posted by .(JavaScript must be enabled to view this email address) on 10/11 at 08:20 PM
Next entry: THEY’RE GOING TO BE SPYING ON YOUR GARBAGE CAN SOON…...
Previous entry: WHAT DO YOU KNOW ABOUT HILLARY CLINTON…...?
Reading
- BlogsForDummies :)
Web resources
- Arts & Letters Daily
- Ravi Zacharias
- Southern Adventist University
- The SAU Biology Deptartment - where I work with a bunch of very neat people.
- Venezuelan news—FROM Venezuela