> Sous vide is still used quietly because it's a very practical technique with good results for certain protein preparations, and there are plenty of other useful bits of craft through the book. Similarly I guess mayo didn't exactly disappear from american cooking.
I was reading the first part of your response and my mind was immediately going "but sous-vide is everywhere" It's one of those things that's just really useful. However it has fallen off slightly, i didn't think anyone is cooking eggs sous vide anymore.
I was reading the first part of your response and my mind was immediately going "but sous-vide is everywhere" It's one of those things that's just really useful. However it has fallen off slightly, i didn't think anyone is cooking eggs sous vide anymore.