Word: souse
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...cooked in tepid water for an inordinate amount of time: eight hours for a chicken breast, 24 hours for a steak, 36 hours for short ribs that came out rare. Although this culinary method may sound fit for a survival camp, a growing number of foodies are embracing sous vide, French for "under vacuum," as the ideal way to slowly cook meat in its own juices. (Watch TIME's video "Sous Vide: Your Food Takes a Bath...
...sous vide's selling points is that water is a much better conductor of heat than air is. Set a water bath to 145°F (63°C), and food will reach that temperature and stay there. (Contrast that with the need to quickly remove meat from an oven or a grill lest it turn into a hockey puck.) Sealing food in plastic also ensures that no flavor or nutrients will seep out. Depending on what kind of food you're cooking and how tender you want it, you drop your pouch of food into water in the morning...
...America kindly commiserated. He mentioned that he had tried for a year to perfect hamburgers, but they always came out tasting like liver. The technique is hard to master, and the current crop of machines do little to help the home chef get it right. But Keller still believes sous vide cookers will one day become as common as microwaves...
Four years ago, the Parisian suburb of Aulnay-sous-Bois was in flames. The town was one of nearly 300 nationwide where housing projects exploded in rioting in October 2005 over dizzying unemployment rates, racial discrimination and a perceived exclusion from wider French society. When the deaths of two minority youths fleeing police in nearby Clichy-sous-Bois sparked violence there, residents of housing projects in Aulnay and beyond followed suit, venting pent-up rage by torching cars, vandalizing property and battling riot police for 20 straight nights. Ever since, most of France has viewed towns like Aulnay as being...
...traditional focus on pickling, shellfish, a lot of rye and root vegetables is combined with the full panoply of a modern professional kitchen's tricks. Here, a single raw razor clam comes encased in a magical tube of parsley gelee, and a gorgeous piece of pork belly gets the sous-vide treatment (vacuum sealed and cooked at extremely low temperatures), before being crunched up beneath a crust of locally harvested potatoes...