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 [...]
Salmon is one of these food that are perfect cooked sous vide. The textures is quite different than the salmon that you cook traditionaly, it’s soft and silky. After reading the post on Cooking Issues about the great primer they were preparing, I was suprised to see that in the chart about the salmon temperature, [...]
The blogger from “cooking issues” are coming up soon with a primer for Sous vide and Low temperature cooking, they’re giving us a sneak peek of what’s coming, it’s just great and extremely well illustrated, Special congrats to the guys at cooking issues. A must see!
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