Foodie Friday With Phil’s Oyster Bar

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What is sous vide?

Chef Peter explained the difference between how steaks are traditionally cooked based on high temperatures versus how he prefers sous vide, which involves the steak being in a vacuum sealed pouch and placed in water heated by a circulation cooker, slightly below the desired temperature. He explained that when you do it this way, you can let the steak cook longer, maximizing the flavor, without risking overcooking. Once you have the steak is at the desired temperature (just below fully cooked temperature), you then sear it to finish it off.

About author

Brian Haldane

Brian started in radio in late 2004 as a part-time board operator, but “made his bones” in the business a year later when Hurricane Katrina struck, catapulting him into a full time position covering both news and production of live broadcasts. Haldane was promoted to Program Director in 2008 and held that post until 2011 when he was recruited to help launch a new station. In 2011, Brian helped launch Talk 107.3 FM. He was the morning show co-host, and helped build the show and the station into a top 10 performer. From there, Brian has moved on to work in Inbound Marketing, where he strives to marry the worlds of traditional advertising w/ the marketing methods of tomorrow. He also hosts a number of podcasts, including The Red Bayou Show, which is featured here.

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