Wait, what?
And how should I use this info?
Not my own creation, but the Mrs and I treated ourselves to “Palo” on our most recent Disney Cruise, and I ordered a 28oz dry aged porterhouse, cooked rare
I really had to restrain myself from gnawing on the bone at such a refined establishment…
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Yeah, the yolks soldify faster, possibly due to the fat content, but the whites stay runny. We tried to do a huge batch of sous vide eggs for mothers day benidicts once, but it didn’t turn out well. Thankfully hollandaise hides everything.
Unlimited mimosas probably helped too.
To keep a runny yolk it had the runny whites you see below, so poaching makes a better egg for benedicts, which you can do the day before and do a flash blanche once they’re ready. It helps to drain the runny white portion pre-poaching by cracking your egg in a mesh strainer to make a tighter final product.
You can save the strained whites to make merangues or egg bites and other things.
Sous vide was invented for prisons and hospitals where everything had to be sanatized and no one had access to anything that could be a weapon. It’s a useful technique, but one of many.
Chefs just steal anything they can to make life easier and prettier plates.
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I love an eggs benedict! But I hadn’t run into any issues because it never occurred to me to do anything other than poach the eggs.
So sous vide has low-rent origins?? I always think of it as the ultimate in fancy blue riband cooking - nothing better than a swordfish steak sous vide for a few hours and then given 10-15-seconds per side on a really hot pan! And it’s also my favourite for any thick cut of meat.
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Most cooking stuff does. It goes through an evolution of MacGuyvered necessary to expensive to gadget to useless.
Like lobsters too! They were prison food!
In Shanghai I have an oven that goes down to 50C. Took me until today to realise I can basically sous vide
Tried liver, chicken breast, egg yolks and button mushrooms. All huge successes
I predict air-fryers are going to go through this cycle shortly. Just about every home is going to have one standing neglected in the kitchen, like those old soda-stream machines for carbonating drinks.
You’re making prison sound appealing! Maybe Alcatraz - beautiful view, lobster mac 'n cheese on the menu, no commuting…
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And top it all off with a rafting adventure of a lifetime!
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People use their air fryers. The soda makers let you make a widely available product already in convenient containers for marginally less, so are far less useful.
I got one with toast/broil/bake too to make sure it remains useful.
And an oven with a convection feature.
One of my favorite breakfasts. A close three way tie with huevos rancheros and machacado.
Air fryers are better for heating up food than microwaves, and they also double as toasters. I’m surprised they aren’t ubiquitous by now.
Same.
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I agree. I know several people that have bought them, used it once or twice, let it sit on the counter a while, then give it away or took it to the thrift store.
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Air fryer or beverage thing?
I love the airfry feature, but do not like carbonated beverages.
The air fryers.
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Yeah. Some of the ones I looked at seemed limited in capacity. Not crazy about heating plastics either.
I love the one I got for quick burgers & fries dinners. The fries go in, the burgers start, and everything finishes about the same time. Tater totts too. 
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