sous

This method is authorized by a French law decision CE 10e et 9e sous­sect., 16 juillet 2008, n° 301843 on interoperability.

This is most commonly known today as sous vide and implemented with an immersion circulator.

Surely there's some sort of sous vide thing that could be done.

If you haven't tried this kind of cooking, I'd highly recommend seeking out a restaurant that uses sous-vide and trying some.

A few years ago I wrote an app called Sous Vide Dash that was initially targeted at professional level kitchens-and later white labeled by PolyScience, the leading provider of professional sous vide equipment.

He said: sous vide, arrest via dipping in liquid nitrogen, deep fry, then smoke.

Usually all my questions and thoughts will be addressed in some of the super-in-depth guides, like the sous vide steak one and the chocolate chip cookie one.

For those interested in a practical method to cook steak with a perfect char + medium rare inside (no lava required), check out immersion cooking (aka sous vide).

The first time I made buttermilk fried chicken using my sous vide they came out tender and seasoned, granted it didn't look all that pretty.

Maybe there's some other solution to the cooling problem that I have overlooked, but I don't see any way to keep from turning into a sous-vide.

Watch the knife movements of a sous-chef on video, and consider that every one of their movements is irrevocable; they don't get a chance to spend time straightening crooked cuts.

Not to mention BBQ is something that does take a lot of time -- 2, 4, 8, 24 hours of BBQing, even multiple days if you sous vide it.

Finally how good is your low temp control, could you "air sous vide" or just provide a stable environment for rising bread?

Sous vide first, followed by a brief time in the oven, and finished on a smoker.

Sous viding some steak or salmon, 36-hour prep some pork belly, or making pasta noodles and spicy meatballs from raw ingredients.