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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...
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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...
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