As long as we believe that cooking sous vide is so scientifically sound that we can choose a time and temperature for a particular thickness of a particular protein and the results will be identical each and every time, we are bound to be disappointed. Supermarket pork and heritage pork will give different results. Choice beef and prime beef will not react the same to the same time and temperature.
As with all cooking methods experience matters.
Restaurants have a much better shot at consistency simply because their supply is much more consistent than what most consumers are able to source.
That is my take anyway.
@Okanagancookand I seem to have cross posted!
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As long as we believe that cooking sous vide is so scientifically sound that we can choose a time and temperature for a particular thickness of a particular protein and the results will be identical each and every time, we are bound to be disappointed. Supermarket pork and heritage pork will give different results. Choice beef and prime beef will not react the same to the same time and temperature.
As with all cooking methods experience matters.
Restaurants have a much better shot at consistency simply because their supply is much more consistent than what most consumers are able to source.
That is my take anyway.
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