On Wed, 17 Feb 2016 12:55:14 -0600, Sqwertz >
wrote:

>On Wed, 17 Feb 2016 13:18:03 -0500, Brooklyn1 wrote:
>
>> How thick a steak and what kind of steak, salmon, shark, pork, beef
>> chuck... I can't imagine cooking a rib steak or porterhouse by that
>> method, not unless you're afflicted with TIAD.
>
>Now Pussy Katz is an expert on sous vide cooking <rolling eyes>
>
>If you ever order steak in a medium to high-end restaurant, there's a
>very good chance that's how it's been prepared. Same goes for much of
>the chicken and fish, too.


Chicken and fish are excellent poached... poached porterhouse
epitomizes TIAD.