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Jay Rayner on Modernist Cuisine

Critic Jay Rayner, in a writeup of Modernist Cuisine, on sous vide cooking: "If you don't know what you're doing, the texture of meat cooked this way can be gummy, flaccid and desperately unsatisfying. Cuts almost always have to be seared off to produce the deep umami flavours produced by the Maillard reaction... Oh and the kit to do it is fiercely expensive; it costs even more than Myhrvold's book describing how to do it. I think I'll stick with my butter, my pan and my oven." [Observer]