cross-posted from: https://lemmy.world/post/11493972
If your friends ask what youre doing, just tell them that youre a French chef.
Welcome to Food Crimes! This community is here to collect all and any post about cursed food and generally unusual consumables.
Right now, here’s the rules:
How to tag:
To tag your posts, please prepend or append the tag name inside square brackets. For example,[OC] Foo bar baz or foo bar baz [Meta] would be acceptable. Multiple tags will require separate pairs of brackets, like so: [Edited][OC] foo bar baz
Here are the current tags:
Finished checking out all the posts here? Also checkout !shittyfoodporn@lemmy.ca!
(BTW, I’m looking for someone to help mod here! I myself would not be enough if this community goes beyond a few posts a day.)
As explained by another its kinda shit anyways. But to answer the question, this sort of thing would have been done using leathery parts of animal intestines before plastic was a thing. Just like with sausages.
"Sous vide is high-tech haggis" is not the revelation I expected to have today.
The benefit of sous vide for a restaurant is you can hold multiple steaks at rare and give them a quick sear when ordered. The soaking breaks down the collagen which ultimately makes the steak tender.
However, for a home cook a reverse sear will give a superior steak. It will similarly break down the collagen, but also creates a nice crust that sous vide can't create.
Restaurants don't reverse sear because it's unpredictable and takes too much time.
could also be done with ceramics (like beggar's chicken)