cross-posted from: https://lemmy.world/post/11493972
If your friends ask what youre doing, just tell them that youre a French chef.
this post was submitted on 15 Sep 2024
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Food Crimes - Offenses against nutrition
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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:
- Posts must include an image or video containing food or drink.
- It must be unusual or cursed in some way. a. For example, something like Doritos Milk would be unusual, but normal milk would not.
- No AI posts whatsoever, and any images that were altered (Ex: Photoshop, Gimp) need to be tagged.
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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
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- Edited - The image was manipulated with editing software.
- OC - You made this cursed food yourself!
- Meta - Relating to the community itself.
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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.
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)
"Sous vide is high-tech haggis" is not the revelation I expected to have today.