It appears to be like a magic trick: take a inexpensive, difficult reduce of beef, like a major round roast or a chuck roast, cook it for 20-4 hours devoid of peeking, and Abracadabra! Now it’s suddenly filet mignon.
But it is not magic — this is sous vide cooking!
For the previous couple of months, I have been enjoying around with Joule, an immersion circulator from ChefSteps applied for sous vide cooking, and I have bit by bit uncovered myself won over by this new way of cooking. Have you at any time read of sous vide cooking? Or tried using it on your own?