Bifftips #2

På senga i går leste jeg en artikkel om molekulær gastronomi i Time. Det stod om allverdens fancy måter å lage mat på, som ligger langt inn i framtida for de fleste hjemmekokker. Men i siste paragraf stod det:

"Techniques that start in restaurants often make their way into the home. Says Tim Ryan, president of the Culinary Institute of America in Hyde Park, N.Y.: 'In the '50s and '60s, microwaves were very cutting edge.' One molecular technique poised to hit home kitchens is sous vide, in which meat is vacuum-sealed and poached at a very low temperature, producing supermoist and flavourful dishes. Thomas Keller, who has two three-star restaurants, has published Under Pressure, which offers sous vide recipies just as a slew of home sous vide equipment hits store shelves."

Jeg tenkte straks på Håvards bifftips. Nå finnes det altså både kokebøker og utstyret vi trenger for å lage perfekte oljeriggbiffer hjemme hos oss selv. Perfekt julegavetips? JA!