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

Sounds good

To the point where its just meat fibers

Sheep

https://www.youtube.com/watch?v=x0WRwCEPIBM

Stay still, if you don't move @randomNPCno3 can't see you

Extremely hot meat fibers

Lamb is great

Veal

Extremely hot, tasty, and moist meat fibers

Buffalo or bison? Very different meats that get mixed up allot

Mmm

https://twitter.com/jokermovie/status/1177539938847535104

Buffalo is delicious

And then you mix it with flour to give it some substance

Since its partially liquid

And its basically the best cow thing I've ever eaten

But I cant remember the name of it for the life of me

https://www.youtube.com/watch?v=dg3lLhWZcMQ

Its been years

So stew basically