As much as I wish it weren’t true, I cook proteins inconsistently. Lack of repetitions must matter. Amassing repetitions is exactly how restaurant cooks learn to cook consistently. In other words, practice makes perfect. The corollary is that it would…
Tag Archive for low-temp
“Sous vide” at home
by mike • • 0 Comments
I’ve been asked if low-temperature methods are practical and affordable for home cooks. They are indeed both.