Timeline for How do I avoid my food becoming brownish/dark while cooking?
Current License: CC BY-SA 4.0
4 events
| when toggle format | what | by | license | comment | |
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| Jul 6, 2018 at 16:22 | comment | added | Konrad Rudolph | There’s absolutely no reason for sous-vide here: The only requirement is to stay below 100° C. Normal cooking in water does this, pretty much by definition. Sous-vide only makes sense when temperatures < 100° C are desired. | |
| Jul 6, 2018 at 15:18 | comment | added | Jim | Still a good suggestion if it introduces someone to the technique if they hadn't considered it before. Not everyone is averse to trying something new. | |
| Jul 6, 2018 at 8:05 | comment | added | Stephie♦ | For the given recipe, this would mean a significant change. And not everyone has a sous-vide setup. | |
| Jul 6, 2018 at 7:55 | history | answered | Cynetta | CC BY-SA 4.0 |