cross-posted from: https://lemmy.world/post/11493972
If your friends ask what youre doing, just tell them that youre a French chef.
this post was submitted on 15 Sep 2024
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Food Crimes - Offenses against nutrition
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Welcome to Food Crimes! This community is here to collect all and any post about cursed food and generally unusual consumables.
Right now, here’s the rules:
- Posts must include an image or video containing food or drink.
- It must be unusual or cursed in some way. a. For example, something like Doritos Milk would be unusual, but normal milk would not.
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- OC - You made this cursed food yourself!
- Meta - Relating to the community itself.
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As explained by another its kinda shit anyways. But to answer the question, this sort of thing would have been done using leathery parts of animal intestines before plastic was a thing. Just like with sausages.
"Sous vide is high-tech haggis" is not the revelation I expected to have today.
The benefit of sous vide for a restaurant is you can hold multiple steaks at rare and give them a quick sear when ordered. The soaking breaks down the collagen which ultimately makes the steak tender.
However, for a home cook a reverse sear will give a superior steak. It will similarly break down the collagen, but also creates a nice crust that sous vide can't create.
Restaurants don't reverse sear because it's unpredictable and takes too much time.
could also be done with ceramics (like beggar's chicken)