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Thursday, December 28, 2017

Dear Silicon Valley: A sous-vide is not a crockpot - Ars Technica


Ars Technica

Dear Silicon Valley: A sous-vide is not a crockpot
Ars Technica
A couple of spins with the sous-vide and you find that “cooked” food tastes and smells distinctly different from regularly cooked food. Part of this is due to the lack of a Maillard reaction, in which amino acids and sugars react to create a variety of ...



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