Is Sous-vide an Overrated Cooking Technique? Mark Miller | Conversations with Tyler
Channel: Mercatus Center
Date: 2017-01-25

Mark Miller: A "sous-vide piece of lamb that’s pink all the way through, with one texture, with no Maillarding, and no flavor of the lamb developed, because it never went high enough — it actually wouldn’t be lamb-y enough, and it will taste like a lamb piece of bubblegum or a sponge."


Full conversation and transcript here: https://medium.com/conversations-with-tyler/mark-miller-chef-chez-panisse-taco-chile-aba3c579e3c2#.tpv602b6u

Don't forget to subscribe to the Conversations with Tyler Podcast via iTunes, Soundcloud or your favorite podcast app.

iTunes: https://itunes.apple.com/us/podcast/conversations-with-tyler/id983795625?mt=2
Soundcloud: https://soundcloud.com/conversationswithtyler

http://www.mercatus.org/conversations