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 ...