"Sqwertz" > wrote in message
...
> On Mon, 5 Jul 2010 13:38:31 -0700, Kent wrote:
>
>> "Sous Vide" means "under vacuum" in English and doesn't have anything to
>> do
>> with what we're discussing. The restaurateur accomplishes this very slow
>> cooking in water held at a very constant temperature for a long time. The
>> vacuum keeps the water away from the meat, while the cooking occurs. The
>> meat doesn't dry out because of that.
>
> You just said that sous vide doesn't have anything to do with
> this, yet in the very next sentence you go on to describe holding
> steaks under heated water in a vacuum bag.
>
> You're kinda hard to follow, Kent.
>
> Would it surprise you to know that Michael Mina, one of souse vide
> original promoters, doesn't even use sous vide for his steaks?
> You would had you read the article ion Food Arts that I pointed
> you to a couple days ago. Matter of fact, none of the restaurants
> in the article used sous vide (some do get close, though...)
>
> Whatever you do *don't* read the article. I wouldn't want to
> confuse you, or those 2 year old facts all jumbled around in your
> head.
>
> -sw
>
>
I can't open anything on the Food Arts page. I'd like to read the article if
there's way to get it.
Thanks in advance if you can.

Kent