Funny thing is many restos use sous vide every day. I had a great loin of venison last night that was taking a bath for half a day at 131° and then finished with fire.
Funny thing is many restos use sous vide every day. I had a great loin of venison last night that was taking a bath for half a day at 131° and then finished with fire.
I'm sure it was but on the other hand that cooks in less than 10 minutes in the oven. What the restaurant is going is precooking it and then reheating it- saves time in the long run. Sort of like precooking the pasta and then dunking it in hot water to warm it.
