On Sunday, November 27, 2016 at 8:47:39 AM UTC-10, Sqwerts wrote:
> On 11/27/2016 11:45 AM, dsi1 wrote:
> > On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote:
> >> On 11/27/2016 11:24 AM, dsi1 wrote:
> >>> I consider it pretty revolutionary - at least on at the restaurant level.
> >>
> >> I wonder how many are already using it?
> >
> > Good question. My guess is that there are too many benefits for this not to be universally utilized by the food service industry.
> >
> > http://allfoodbusiness.com/articles/...ur-restaurant/
> >
>
> YOU have convinced ME.
>
> I am going to order a sous vide machine today.
>
> Really.

Try a thick pork chop first. It's gonna be the best you ever ate. Your biggest problem is how you're going to finish searing that meat. You'll have to finish the meat with high heat you can get. There's all kinds of ways to do it!

https://www.youtube.com/watch?v=JB1x0O-bhrw&t=1277s