Shoestring Fries, Sous Vide Thoughts, and Food Gifts for Your Boss | #AskDave After Dark
The Dave Chang Show
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I Love Suvi Cooki, I Love Long Tamp Cooking
I am a component andm an advocate of suvi cooki, but i don't think it's te i don't love the texture. I love long suvi, long tamp cooking because it breaks down all the stinew and all the fibre and cologen. But for home cooking, it's just, it's actually more work because you still have to reverse, reverse seret i - which igan, i don't like that word, just for searing it. It's nom justas that focking hanaha. You can turn a really rough, marbled cud of meat that normally would be extremely if you cooked it for like a strip steak,
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