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I not only noticed that, I tweeted to a few modernist chef's about it for comment.
Will be interesting to see if anyone responds.
I personally think that both Collichio and Sean Brock are just traditionalist and predisposed to dislike the IDEA of SV.
There's no reason why, if done CORRECTLY, pork loin is going to be "drier" cooked SV
it sounds a bit like buying the long disproved 'searing locks in juices' meme.
Ps I love Husk. It's just not the ONLY way to cook.
I like Ink just as much.
I not only noticed that, I tweeted to a few modernist chef's about it for comment.
Will be interesting to see if anyone responds.
I personally think that both Collichio and Sean Brock are just traditionalist and predisposed to dislike the IDEA of SV.
There's no reason why, if done CORRECTLY, pork loin is going to be "drier" cooked SV
it sounds a bit like buying the long disproved 'searing locks in juices' meme.
