Cookaholics Bulletin Board

I pay $4 for a chicken stuffed with lemongrass and roasted over charcoal. It feeds the family quite often. But nothing wrong for finding the best and enjoying it. I read the review and it sounds like good to me, considering how many things I've screwed up in the kitchen, that they charge well for not.

I also think the use of the term "sous vide" is perhaps misused or possibly changing. Where it likely means cooked at a specific temperature instead of cooked until a specific temperature is reached. The difference between cooking at 141F, so everything is 141F, the item being cooked, the liquid it is cooked in ... etc etc, instead of being cooked until it is 141F in a liquid that might be 212F or 250F depending.

While the very name "sous vide" denotes the vacuum packaging aspect; the technique, as perceived by some, is most significantly about minutely controlled temperatures. I know when I did my "burger balls" which was an amalgamation of sous vide and a braise, I was a bit confused about how to describe it since I was using aspects of both. In a short interview, I suppose there is no great fault for not being meticulous about the terminology.

And I hope they figure out the difference between poaching and sous vide sometime soon.

imo, sous vide is neither poaching nor confit. It's its own cooking technique, and needs to be treated as such.

Amy