- Sep 13, 2010
- near Montreal, Quebec
I think Sous Vide was originally developed for first class meals on the airlines. The flight attendants could basically drop your steak in the water bath, dial in the doneness, and pass out stale peanuts to coach not having to worry about you sending back your medium steak that you ordered medium-rare.
I think I read that in "Under Pressure".
When would that have been? I remember having perfectly done steak on SAS in 1969 or '70 or '71.