The term slow cooked has become synonymous with well cooked. We have certainly fallen victim to the curse of wanting to cook slowly because it is the perceived way to get optimum results. Thankfully our book writing is pushing us to expand our boundaries and question our believed approaches. In questioning what we think we know we are able to improve our cooking exponentially.
Most recently we have been able to cook a hot spring egg, not in a microwave, in thirteen minutes. The results are a cooked white, really the white is cooked and not a translucent membrane. The yolk is viscous and runny. This is the egg we have always wanted to achieve, yet we were stuck in the rut of shared knowledge worn deep by what was believed and spread rather than what was tested.
We have now removed a good amount of time off of our circulators to do list while producing an extremely delicious egg.
