Chipotle Is Apple

The sous-vide cooking method is mostly associated with cutting edge haute cuisine. The way it works is that a piece of meat and its accompanying seasonings are placed in an airtight bag. The bag is then placed in an immersion circulator, a bath of water that?s held at a very precise temperature. Cooking this way is slow, but extremely precise. A piece of meat held in a 155 degree water bath for long enough will cook uniformly to exactly 155 degrees worth of doneness. Sous-vide meat can then later be seared, sliced, chopped, or prepared any which way you like. Fancy chefs are the best-known practitioners of the technique, but in many ways it?s ideally suited to more casual dining. What it does, in effect, is use capital (the fairly expensive vacuum sealer and immersion circulator) to make it trivially easy to cook precisely. Done this way, workers with little training can produce expert and completely uniform results. Exactly what a large chain needs.

Source: http://feeds.slate.com/click.phdo?i=04eae24e7cf8787ca55982562c24016e

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