“Chefs are always looking for extreme ways to cook. Some espouse extreme labor intensiveness: “Dude, you have to remove the pods, skins, and sprouts on every one of those fava beans.” Others seek out extreme ingredients: “Our chickens are milk-fed, then finished on figs.” There’s even extreme rusticity: “Don’t use a brush to baste that spit roast; use these rosemary branches instead.” And now, it seems, there is extreme slowpokery. Elite restaurants are proudly selling beef cheeks and short ribs cooked for 30 or 40 hours, or fish slow-roasted at 160 degrees. The most popular and fascinating of these superslow techniques is sous-vide cooking.” via slate-Sara Dickerman
August 29th, 2005 by Gourmet Country