And when I saw General cooking I mean pan searing, roasting, baking, braising, stewing, grilling, etc.
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I'm not sure I understand the question because most of the cooking techniques you identify result in flavor gain. Further, sous vide is generally seen more as a way to manipulate texture, rather than flavor. – moscafj Jan 05 '17 at 11:39
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In several websites, I've read that the reason Sous vide is so superior is because flavors aren't lost. Now I know other cooking methods improve or add flavor, but I'm just asking about sous vide, and I've never anything about texture. – Danny Rodriguez Jan 05 '17 at 19:40