Sous-Vide cooking: A Review<\/a><\/i><\/p>\nMyhrvold, Nathan; Young, Chris; Bilet, Maxime; Modernist Cuisine<\/i>, Vol. 3. P.78; The Cooking Lab, 2011<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
A Glorious Marriage of Biology, Technology, Butchery, and Parsimony \u00a0 The silk-purse-from-sow\u2019s-ear approach to sous-vide has been around a long time: cook a cheap, tough cut of meat long and low enough, and it turns buttery-soft, like an expensive cut. \u00a0 Not quite Dolce & Gabbana In this post I\u2019m going to explore how far we can take the idea. … <\/p>\n
Read More About: Sous-Vide Series: High Steaks for Cheapskates <\/span><\/a><\/span> <\/div>\n","protected":false},"author":3,"featured_media":167,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[8,2,3],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/posts\/45"}],"collection":[{"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/comments?post=45"}],"version-history":[{"count":0,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/posts\/45\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/media\/167"}],"wp:attachment":[{"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/media?parent=45"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/categories?post=45"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/under-belly.org\/wp-json\/wp\/v2\/tags?post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}