Here is the link for the article on Sous Vide that Roy provided...(he wanted to give Eric props for helping him with the French translation) http://amath.colorado.edu/~baldwind/sous-vide.html
OK, very cool but I have to admit some of the material in the mathematics section will require a second read for me to understand....Eric picked up Thomas Keller’s new book “Under Pressure” and you can see how Keller’s style has changed/influenced by his restaurant chefs.
Chef
No comments:
Post a Comment