Cooking sous vide, wrapped food submerged in warm to hot water, is a relatively new form of cooking now available to home cooks. The method truly does allow for transforming food in ways previously not possible with such precision. The best example of what it can do is short ribs. Short ribs cooked at 140˚ F. for 48 hours results in medium rare to medium meat, still pink, but completely tender. Pork belly cooked for that same time, then chilled is ready to be seared crispy when you’re ready to serve it. Chicken thighs and duck legs the same. Not only does sous vide give you precise control of the internal temperature of meat and fish, it gives you the convenience of preparing food in advance, perfectly, so that it’s ready when you need it. Read On »
Posts Categorized: food science
A study shows that the chemical used to line the inside of soup cans may cause heart problems, via the Independent UK
Video: Chef Dan Barber describes an interesting sustainable fish farm, via TED.
There is a fungus that is threatening the future of bananas; it destroys entire plantains, via NPR.
Take a mathematical look at the shapes of pasta, elaborating the shape into formulas and computer images, via Wall Street Journal.