Comments on: Beef sous vide http://blog.mikael.johanssons.org/archive/2007/11/beef-sous-vide/ Because my LiveJournal is too silly Sat, 17 Sep 2011 02:28:35 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Nicolas Ait-Haddi http://blog.mikael.johanssons.org/archive/2007/11/beef-sous-vide/comment-page-1/#comment-178401 Nicolas Ait-Haddi Fri, 26 Feb 2010 01:22:12 +0000 http://blog.mikael.johanssons.org/archive/2007/11/beef-sous-vide/#comment-178401 It’s not sous vide but it is still low temperature cooking. Would have loved to see some picture, though.
I cooked a Rib eye (entrecôte in French)sous vide recently, you can check the photos on my blog: http://www.fiftyfourdegrees.com was pretty tasty indeed.
Cheers

N.

]]> By: Michi http://blog.mikael.johanssons.org/archive/2007/11/beef-sous-vide/comment-page-1/#comment-39609 Michi Mon, 12 Nov 2007 12:58:06 +0000 http://blog.mikael.johanssons.org/archive/2007/11/beef-sous-vide/#comment-39609 It really is silly that this kind of things might be needed. It does make dealing with annoyances slightly easier if you can just tip over the blame on them instead of having to go ten rounds on what you're supposed to write about. It really is silly that this kind of things might be needed. It does make dealing with annoyances slightly easier if you can just tip over the blame on them instead of having to go ten rounds on what you’re supposed to write about.

]]> By: John Armstrong http://blog.mikael.johanssons.org/archive/2007/11/beef-sous-vide/comment-page-1/#comment-39607 John Armstrong Mon, 12 Nov 2007 12:49:25 +0000 http://blog.mikael.johanssons.org/archive/2007/11/beef-sous-vide/#comment-39607 Maybe I need to write an explicit disclaimer. Annoying. Maybe I need to write an explicit disclaimer. Annoying.

]]> By: Michi http://blog.mikael.johanssons.org/archive/2007/11/beef-sous-vide/comment-page-1/#comment-39603 Michi Mon, 12 Nov 2007 12:35:53 +0000 http://blog.mikael.johanssons.org/archive/2007/11/beef-sous-vide/#comment-39603 You're right, naturally. It does, however, carry many of the culinary properties of proper <i>sous vide</i>, and it doesn't incur the cost of a specialized vacuum pump et.c. As for mathematical content, I refer to my sidebar, where it is written <blockquote> Not all here is mathematics. All here, though, are my personal thoughts and opinions. Please read the about page (linked above) for more details. </blockquote> You’re right, naturally. It does, however, carry many of the culinary properties of proper sous vide, and it doesn’t incur the cost of a specialized vacuum pump et.c.

As for mathematical content, I refer to my sidebar, where it is written

Not all here is mathematics. All here, though, are my personal thoughts and opinions. Please read the about page (linked above) for more details.

]]> By: John Armstrong http://blog.mikael.johanssons.org/archive/2007/11/beef-sous-vide/comment-page-1/#comment-39602 John Armstrong Mon, 12 Nov 2007 12:32:30 +0000 http://blog.mikael.johanssons.org/archive/2007/11/beef-sous-vide/#comment-39602 Well, it's not really <i>sous vide</i> unless you're vacuum-sealing the bag, is it? Still, worth a shot. At least once I get through all this risotto... Anyway, what are you doing posting this? I don't see any mathematical content! :D Well, it’s not really sous vide unless you’re vacuum-sealing the bag, is it? Still, worth a shot. At least once I get through all this risotto…

Anyway, what are you doing posting this? I don’t see any mathematical content! :D

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