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Cooks struggle to cook more than one or two steaks at the same time--much less to different temperatures. Sous vide is here for you!
Approximating the traditional approach, sweetbreads are started in 70 F/21 C and increased to 183 F/84 C.
Legs and thighs are unfairly discriminated against in favor of white meat and wings. Sous vide takes advantage of the competitive pricing.
This is one of the most popular dishes in American restaurants.
I saw this dish on a menu description years ago, and it was intriguing--until I saw how they actually made it, and how it came out. I don't know how they got the idea of calling it potato risotto, because it was really just diced potatoes boiled in cream until they fell apart. This is a classic case of contrivance outweighing accurate descriptions.
Making Hollandaise Sauce is almost universally dreaded. The temperature and ingredient balancing requirements make the process daunting, and then comes the vigorous strain of whipping furiously so as to create the necessary emulsion. Sous vide can relieve a lot of the anxiety incumbent in this classic sauce, giving us more time to enjoy it!