{"id":108329,"date":"2014-11-24T05:50:09","date_gmt":"2014-11-24T11:50:09","guid":{"rendered":"http:\/\/dyspepsiageneration.com\/?p=108329"},"modified":"2014-11-24T05:50:09","modified_gmt":"2014-11-24T11:50:09","slug":"bringing-sous-vide-to-the-home-cook","status":"publish","type":"post","link":"https:\/\/dyspepsiageneration.com\/?p=108329","title":{"rendered":"Bringing Sous Vide to the Home Cook"},"content":{"rendered":"<p><a href=\"http:\/\/www.nytimes.com\/2014\/11\/20\/technology\/personaltech\/bringing-sous-vide-to-the-home-cook.html?_r=0\" target=\"_blank\">Read it.<\/a><\/p>\n<blockquote>\n<p class=\"story-body-text story-content\" data-para-count=\"359\" data-total-count=\"666\">Then there is the computer you use for sous vide, a cooking technique beloved by restaurant chefs \u2014 and a truly groundbreaking way of making better meals. In this method, you begin by packing food, usually meat, into a plastic bag. Then you place the bag in a water bath whose temperature is precisely controlled by a computerized thermostat. Then you wait.<\/p>\n<p class=\"story-body-text story-content\" data-para-count=\"359\" data-total-count=\"666\">After an hour, two hours, or in some cases 72 hours, you will have an exquisitely textured cut of meat \u2014 a steak with a uniform pinkness from edge to edge, or chicken so tender it tastes like no chicken you have ever experienced. If you have ever wondered how high-end restaurants get every steak right, every time, it is most likely because they cook sous vide.<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Read it. Then there is the computer you use for sous vide, a cooking technique beloved by restaurant chefs \u2014 and a truly groundbreaking way of making better meals. In this method, you begin by packing food, usually meat, into a plastic bag. Then you place the bag in a water bath whose temperature is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-108329","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/dyspepsiageneration.com\/index.php?rest_route=\/wp\/v2\/posts\/108329","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dyspepsiageneration.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dyspepsiageneration.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dyspepsiageneration.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dyspepsiageneration.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=108329"}],"version-history":[{"count":1,"href":"https:\/\/dyspepsiageneration.com\/index.php?rest_route=\/wp\/v2\/posts\/108329\/revisions"}],"predecessor-version":[{"id":108330,"href":"https:\/\/dyspepsiageneration.com\/index.php?rest_route=\/wp\/v2\/posts\/108329\/revisions\/108330"}],"wp:attachment":[{"href":"https:\/\/dyspepsiageneration.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=108329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dyspepsiageneration.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=108329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dyspepsiageneration.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=108329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}