Bonus – The Benefits of Anova’s Sous Vide Method of Cooking, on the Dog Days Of Podcasting Day 14

What this episode covers

Today I talk about the benefits of Sous Vide method of cooking. A perfect medium rare steak without the gradients you typically see when slicing your steak. Transforming a tougher piece of meat like the short rib and the chuck with lots of collagen and connective tissues into a steak like piece of pleasure. I also talk about the Maillard Reaction and my egg experiment. Dokken: Burning Like A Flame (Back For The Attack – Elektra 1987) Dog Days of Podcasting is a 31 day podcasting challenge created by Kreg Steppe in 2012. I’m going to hit record for the next 31 days. No edits, just like back in 2006. Grass Roots Style. I thank my listeners for asking me to participate. And I thank my podcast mentor, Michael Butler for telling me to , “Just Do it!”. ドッグ・デーズ・オブ・ポッドキャスチィングという31日間連続で番組を打ち上げると言うチャレンジに参加してます。 ホスト 日野原千明 Gears used today: – Heil PR-40 – Roland UA-55 Quad Capture USB 2.0 Audio Interface – Sony MDR-V6 Dynamic Stereo HeadPhone – Anova Culinary Precision Cooker – Coors Light Beer Let Your Voice Be Heard on the Show! Email: [email protected] Click Here to send me a VM using your Smart Phone: 707-78-Metal (63825)

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