I had already sent him a photo of pork chops in ziplock bags cooking in a (144°F) water bath with an “immersion circulator” or “precision cooker.” I sent him this photo to show the result on a plate. Seared on the grill after four hours in the water bath and the inside is still moist. Sweet potato fries by Clare. My brother was intrigued by this method of cooking, “sous vide.”
Retired economics professor (“dismal scientist”). Married 40+ years to the love of my life; we have two grown daughters, both married, two granddaughters and a...