— Eric Asimov SF Weekly: Would you order sous-vide halibut in a strip club?
It meant taking orders from multiple sous chefs who used to report to him.
In order to write about sous vide, Dr. Myhrvold felt he needed to write about food safety and the physics of food, heat and water.
He revels in the bodies coming and going, and feels there is a purpose to the noisy activity here, a meaning to the bustle of waiters taking orders, chefs and sous-chefs preparing the food, and the manager doing the sums, printing the bills after payment, the customers engaging one another in conversation and, as is common among Africans, touching freely.
Whenever a sous chef called out an order, the students and line cooks immediately yelled back "Oido!" ("I hear you!") As they worked, Seidler appeared, in a starched white chef's jacket buttoned to her collarbone, and the kitchen grew quiet.
Splurge at the start and order the Russian Osetra Caviar ($65), a 90-minute poached egg (sous vide?), with cauliflower puree and crispy beef tendons.
So we ordered 120 pounds of sweet potatoes and a specific type of chipotle that his sous chef requested.
The veal chop, nestled in a ceramic dish with roasted potatoes, was also ultramoist, perhaps because Jean Pierre Vuillermet, Union League's chef and owner, poaches the entire rack sous vide (vacuum-packed in plastic) before the chops are cut and roasted to order.
I have strong thoughts about sous vide.
Safety is a concern with sous vide.
