A New Orleans cinematographer who works on commercials, he’s the not the kind of guy who dabbles in homemade charcuterie or cultivates his own sourdough starter. He isn’t inclined to cook offal, and he has never even fermented a pickle. Yet when he has a few dozen friends over for a summer barbecue, he doesn’t hesitate to pull out his sous-vide machine. You know, just to make sure his beef tenderloins are cooked to a perfectly medium-rare 132 degrees before he sears them on the grill. With sous vide, it’s very hard to mess up.

Source: New York Times July 05, 2019 17:37 UTC