Kosher Dosher...“I am a culinary Heretic"

The methodology of Sous-Vide-Cooking is tied to Time & Temperature. This post will be part of a series that includes many proteins and many variables. The final future post will conclude with a single amalgamated post called  "Neo & Morpheus explore Sous-Vide-Cooking and Food Safety."  This reminds me of the proverb, "A little knowledge is a dangerous thing." Before I begin, I wanted to explain what brought me here... I started playing around with this method of cooking in 2006. When I say playing around, I mean this in the loosest terms because I was clueless. I did not really get going until Doughlas Baldwin published  "A Practical Guide to Sous-Vide Cooking"   His extraordinary work changed Sous-Vide Cooking forever. His work is the go-to guide for everything Sous-Vide, and I am a huge fan. I was called out a few years ago for a Time and Temp I suggested. It was a recommendation for a T/T to retherm a steak, and a dogmatic per

Today is Jan 1, 2018- Not sure what to call this post? A rant? An opinion? Informational? Perhaps this is my way to start the new year with something meaningful and helpful. You be the judge. One of the best cuts of Beef has to be the Ribeye!! The beefiness is undeniable. What's also undeniable is the different methods of cooking this hunk of meat. Some are good, and some are bad. The bad ones really stand out to me.   I've read countless posts that discuss Time/Temperature with religiosity. An orthodox or dogmatic approach to Sous-Vide is counter-intuitive if you ask me. Sous-Vide cooking is ultimately intuitive, meaning everyone has to zero in on what works for them. This comes with trial and error as to what they think they like. Nothing is black and white because there are too many factors to consider. If you are anything like me (most are not), you will cook a ton of meat and figure out what works and does not. Will there be failures along the way...YES.