Don’t Overheat Meat
An active trader dishes on how sous-vide cooking saved his diet
I love beef, pork, chicken, fish and turkey — even buffalo and the occasional deer. But after what I call my “cardiac adventures,” I’ve been eating healthy by cutting back on four-legged meat and moving toward heart-friendly chicken, turkey and salmon.
OK, I can deal with that. WhatI can’t deal with, though, is crappy food. And if any of those proteins
is overcooked, it’s like eating cardboard mixed with sand. While I’m an OK cook, it’s easy to overshoot the temperature on those foods, rendering them largely inedible and leaving me hungry.
But in my search for a way to cook poultry and fish and the occasional steak to the perfect temperature, I discovered the sous vide! Sous vide is both a specific tool and a manner of cooking...
