> The method was adopted by Georges Pralus, a French chef, in 1974 for the Restaurant Troisgros (of Pierre and Michel Troisgros) in Roanne, France. He discovered that when foie gras was cooked in this manner, it kept its original appearance, did not lose excess amounts of fat, and had better texture.
BassWingerC-137
Yeah, not new, but the tools have been downsized and made much more affordable in recent years.
HalfaYooper
I first saw it on Iron Chef Japan back in the day.
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Just finished that first chuck roast.
> The method was adopted by Georges Pralus, a French chef, in 1974 for the Restaurant Troisgros (of Pierre and Michel Troisgros) in Roanne, France. He discovered that when foie gras was cooked in this manner, it kept its original appearance, did not lose excess amounts of fat, and had better texture.
Yeah, not new, but the tools have been downsized and made much more affordable in recent years.
I first saw it on Iron Chef Japan back in the day.
Onsen eggs have been around a while longer 😉