That's the big thing for fleecing the Afluenza crowd today - mysterious and high priced, and "you can't do it at home".
Chef J. Kenji López-Alt gives complete instructions in his book The Food Lab for how to do it with a cheap thermometer, ziplock bags and a beer cooler, for a total equipment price of $24.
Is "Molecular Gastronomy" a dead thing yet? I certainly hope so.
Incidentally, the biggest users of sous-vide are the fast-casual restaurants like Chipotle - they just don't tell you about it. They leave nice thick steaks in the sous-vide tank all night. During the day, when a customer orders one, they pull one out of its bag, slap it on a super hot grill for a few seconds on each side and send it out - perfectly cooked every time - by untrained morons.
Chef J. Kenji López-Alt gives complete instructions in his book The Food Lab for how to do it with a cheap thermometer, ziplock bags and a beer cooler, for a total equipment price of $24.
Is "Molecular Gastronomy" a dead thing yet? I certainly hope so.
Incidentally, the biggest users of sous-vide are the fast-casual restaurants like Chipotle - they just don't tell you about it. They leave nice thick steaks in the sous-vide tank all night. During the day, when a customer orders one, they pull one out of its bag, slap it on a super hot grill for a few seconds on each side and send it out - perfectly cooked every time - by untrained morons.