tag:blogger.com,1999:blog-8360180337648262818.post1030567481655688838..comments2024-02-25T05:23:15.261-05:00Comments on food for thought | a miami food blog: Point Counterpoint - updatedFrodnesorhttp://www.blogger.com/profile/03830756373260010912noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8360180337648262818.post-50220589284015192452010-07-24T09:48:16.557-04:002010-07-24T09:48:16.557-04:00In response to anonymous... crust on meat alone is...In response to anonymous... crust on meat alone is not the differentiating trait in traditional vs. sous-vide. Sous-vide steaks (or roasts) can have excellent crust. It all comes down to good cooking or bad which can not be chained to either method.<br />We must also remember that sous-vide (as most refer to it now) does not simply mean that the food was vacuum sealed in a bag, but refers to chadzillahttp://chadzilla.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-8360180337648262818.post-60899303069704082822010-07-23T12:58:05.123-04:002010-07-23T12:58:05.123-04:00Mr. Olunloyo presents a rebuttal to this post and ...Mr. Olunloyo presents a rebuttal to this post and an elaboration with his recent <a href="http://blog.sholaolunloyo.com/studiokitchen/2010/07/meat-at-speck-1.html" rel="nofollow">Meat at Speck</a> post.shallnothttps://www.blogger.com/profile/12091785623505779725noreply@blogger.comtag:blogger.com,1999:blog-8360180337648262818.post-78394830505560912422010-07-22T11:52:25.470-04:002010-07-22T11:52:25.470-04:00This is an interesting question that will challeng...This is an interesting question that will challenge many because most restaurants in South Florida haven't a clue how or whether to use sous vide. I've had sous vide-cooked dishes in California, New York and DC, you'll find it increasingly on airplanes (a scary thought) and you can even find sous vide-cooked dishes to reheat in the freezer case at Costco. It's expensive for the Anonymousnoreply@blogger.com