Random food thoughts - Street edition - Page 14
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Since you give no explanation, I will just have to guess what it is you don't find reasonable purposes:
- having very precise control of how well-done you want your meat?
- being able to infuse the meat with flavors without having to overwork the meat?
- being able to fix dozens of burgers ahead of time, and then be ready to serve them straight from the skillet/grill/griddle in a matter of minutes? (for example, whenever the guests come)
Sorry, I'm not trying to be overly defensive or bitch about it or anything, I just don't understand what you mean.
Lol look, I was just trying out sous vide for the first time and thought I'd share my results because hey, I think it's pretty cool idea for cooking food.
Warning: Spoiler! (Click to show)
I'M SORRY I UPSET YOU GUYS WITH MY REALLY STUPID GIMMICKY PRETENTIOUS NOT PROPER WAY OF COOKING A BURGER