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A mathematician cooks sous vide

Douglas Baldwin with two immersion circulators and a vacuum chamber sealer. Since I got my immersion circulator in December I’ve discovered that there are two critical questions that always come up as I hold a piece of meat in my…

Perfect steak with DIY “sous vide” cooking

One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a steak. The surface of the meat needs to be…