Message from @Grok
Discord ID: 627180589719486464
Slow cooking? I get it
Sous vide is just
Why
It means "under vacuum"
But why
Water has better heat conductivity than air, so it removes the variances you get in an oven, and it's easier to hold a specified temperature
<:hyperthink:462282519883284480>
But...
Why
Why would you cook something at that low a temperature
Chef autism
You can remove the risk of overcooking stuff
If theres no risk is it even cooking
Beef sushi
The beufcietta
Like I get slow cooking
It makes extra soft stuff
If there is no risk is it even fucking?
But sous vide just sounds like hipster slow cooking
It makes meat melt off the bone
It's a different process, slow cooking adds moisture. Sou vide is a closed environment
Cooking is always with science
I'm gonna say something, I dont really like red meat usually
Even if its properly prepared
Precision cooking
Its just not to my pallet
more meat pls
A chef is just a scientist with food
I usually prefer well prepared chicken to a well prepared steak
Beef and cow meat is just not my thing usually
<:ahegao:462286952335671296>
Pig meat> cow meat
Fight me
But my favourite meat I've ever eaten is a dish I cant remember the name of for the life of me I ate while touristing in the southern states, one of them
Deer meat>pig meat
I like beef, pork, chicken, moose, bear, venison, elk, boar, squid and whale
My favourite beef anyway
If it moves, I'll give it a tase
Its essentially beef of some sort thats cooked in a big pot for several hours