Sous vide – confit

A specialty of southwest France, confit is steeped in tradition. It was developed for very practical purposes – preserving meat before the advent of refrigeration. The preserving aspect is no longer relevant, but confits are still prepared for their succulence and flavours. Harold McGee describes how intertwined foods and preparations can be. He suggests that

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Sous vide – tough cuts

Precision temperature sous vide can superbly cook delicate proteins like salmon and chicken breast. However, the method can also optimize the cooking of tough cuts making them tender and succulent. Meat can be thought of as muscle fibres made up of protein strands bundled together and encased in collagen sheaths for support. In land-dwelling animals,

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