http://blog.ice.edu/2011/11/01/where-have-all-the-thermometers-gone/ Fri, 10 May 2013 19:48:53 +0000 hourly 1 http://wordpress.org/?v=3.5 http://blog.ice.edu/2011/11/01/where-have-all-the-thermometers-gone/comment-page-1/#comment-20268 Alan Goldwaser Thu, 03 Nov 2011 01:49:30 +0000 http://blog.iceculinary.com/?p=9207#comment-20268 I did several sous vide preparations at James Beard House. The best part is being able to control the doneness of your protein without worrying about overcooking. Think of it this way. If you cook beef to 140 degrees and it doesn’t vary, how can it become over done and since it’s encased in a vacuum bag how can it dry out? Additionally, you can quickly infuse other flavors in the bag.

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