I've read somewhere that Amtrak uses sous vide cooking. (It's a water bath at a specific temperature that you drop your special plastic wrapped food into for a specified amount of time. The food never overcoods (so they say), because the temperature never exceeds that which would yield, for instance, a medium rare steak. Then, in the case of a steak, you take it out of the package, sear it on the grill very briefly, and serve.
It would make sense if they do use this method, but I'm just curious. I've been reading a lot about this method lately.
Anybody know the details of "how" Amtrak cooks?
It would make sense if they do use this method, but I'm just curious. I've been reading a lot about this method lately.
Anybody know the details of "how" Amtrak cooks?