<html><body><p>Traditional cooking techniques <a href="https://quotes.tuteehub.com/tag/inevitably-5175" style="font-weight:bold;" target="_blank" title="Click to read more quotes about INEVITABLY">INEVITABLY</a> form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle <a href="https://quotes.tuteehub.com/tag/heat-2342" style="font-weight:bold;" target="_blank" title="Click to read more quotes about HEAT">HEAT</a> it <a href="https://quotes.tuteehub.com/tag/uses-9186" style="font-weight:bold;" target="_blank" title="Click to read more quotes about USES">USES</a>, eliminates that gray band, producing a steak that's cooked just <a href="https://quotes.tuteehub.com/tag/right-338" style="font-weight:bold;" target="_blank" title="Click to read more quotes about RIGHT">RIGHT</a> from edge to edge.</p></body></html>

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Traditional cooking techniques INEVITABLY form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle HEAT it USES, eliminates that gray band, producing a steak that's cooked just RIGHT from edge to edge.

Author - J. Kenji Lopez-Alt Subject - Outer

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Traditional cooking techniques INEVITABLY form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle HEAT it USES, eliminates that gray band, producing a steak that's cooked just RIGHT from edge to edge.

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Traditional cooking techniques INEVITABLY form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle HEAT it USES, eliminates that gray band, producing a steak that's cooked just RIGHT from edge to edge.

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