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Her sous-vide steak was too tough; she f-ed up the soufflé by putting it into a too-hot oven (Wasn't Casey around to trouble shoot that at least? Some sous chef she turned out to be).
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The heavy, boxy countertop unit and the long cooking times of some sous-vide recipes (up to two days) are not always inviting.
"I was in Boston visiting a research group at MIT/ Harvard/BC (don't remember which one) about 4 years ago and saw some grad students sous viding some chicken in a lab circulator and finishing it off on a hot plate.
While the apples were in, I scouted to see if I could slip in some whole eggs (sous vide is the reason there are so many beautifully slow-poached eggs on menus these days).
There are some gadgets that are nice to have – iPhones, sous vide wands – and some gadgets that you must have.
He was very clear when he wasn't happy with something and he sent a lot of food back, including some of mine; even his experienced sous chef was getting plates returned, perhaps one in four.
At one dinner at Per Se, I had a torchon of moulard duck foie gras from Élevages Périgord in Quebec, served with a crystallized apple chip, some celery-branch batons (taken to 11 on the flavor scale by some compression and sous-vide cooking), Granny Smith apple marmalade, candied walnuts, frisée and juniper-balsamic vinegar.
For the corn soup, you cook some corn kernels sous-vide and juice the rest.
There are some pork belly sous-vide recipes that call for four days of cooking!
But despite some improvements, Clichy-sous-Bois continues to illustrate the deep-seated malaise that characterizes the French banlieues.
Mrs. Stewart thinks sous vide techniques might have some applications in her restaurants, and she is quite taken with the idea of seasonal side dishes or soups.
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