Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts
October 20, 2015
Meat with an abundance of connective tissue presents a certain challenge to cooks who want to make it more tender while still properly eliminating pathogens that cause foodborne illness. Sous vide cookery provides precise temperature control ... READ MORE
Category: Food Safety, Health & Nutrition, Work & LifeTags: Animal Sciences Department, Chad Carr, Derek Griffing, Dwain Johnson, Foodservice, Jason Scheffler, João Neto, Kaylie Madore, Meat, Sous Vide Cooking