I resisted sous vide for a while, feeling that I might lose some connection to the cooking process. But reading Thomas Keller's cook book Under Pressure: Cooking Sous Vide turned my thoughts around. Cooking in a temperature-controlled water bath gives the cook a new technique, he explained. It does not replace the more "traditional" methods of roasting, sauteing, frying, or steaming. With sous vide, you have another tool to make the best of your ingredients. It is still up to the cook to decide on the best method for any particular dish. And in the case of a pig's head - unevenly shaped and full of fat, skin, tender jowls, dense tongue, and the cartilage of the ears - there is a real benefit to be able to cook all these meats to the same degree. Immersed in a 165 F bath, there's no way for the meat to cook past that desired temperature.
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