Hot Topics / Re: Sous vide: recognition of dangers of high-heat cooking?
« on: December 14, 2009, 10:14:17 am »When I was eating alot of cooked meat I thought it would be healthier to cook with water than dry heat. I would boil beef steaks for 10 - 20 seconds or steam chicken and lamb to cooked completely through with some green vegetables and herbs. I thought it tasted fine without needing to being browned.