I’ve been away for a while and I’m sorry. I was very busy at work. I’m back with an old recipe. I meant to post this earlier, but never got to it. Sorry for the french readers, I have some trouble making the translation work on the blog. As soon as I fix it i’ll [...]
Traduction en francais arrive dans un instant A couple of days a go, I had a discussion with somebody on eGullet.com, about Searing meat before versus after sous vide cooking. I was mentioning Bruno Goussault, who recommends to sear before placing the meat in the pouch and after cooking to -a) kill some of the [...]
Last night, I played a little bit with sous vide. When you think of it, what you’re trying to achieve is a perfectly cooked and textured inside and often you’ll treat the outside the traditional way, by browning it either before or after it’s cooked. Everybody loves a good crust, whatever crust it is. While [...]
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