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Sous Vide Burger
I want one.
Science & Technology
, sous vide, blowtorch, Maillard reaction
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Comment count is 6
Apparently the burger has been further perfected by the use of liquid nitrogen.
blowtorching the burger is old news:
Absolute waste of time. Is this guy's gimmick cooking everything sous vide?
He talks up the maillard effect, is unable to brown the burger with the blowtorch, and then pretends that he did.
Well, it did come out like meat jelly, and ooh blowtorches is last decade's fad, but 5 for sous vide. He could have explained what happens to the protein, tho.
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