As a long time foodie.....before that term became a 'catch phrase'......I've always enjoyed eathing & cooking. I'll admit however, everyday cooking (after all these years) isn't as appealing as it once was.
I'm not a vegetarian, yet I can easily go for an extended time without it, especially beef. So the fact that I'm touting this cooking success surprises even me.
Have you heard of a Sous Vide? If not, I'm guessing you will soon now that this cooking method has become available to the home cook. With the exception of saying it's a manner of cooking food in a controlled temperature water bath in a vacuumed sealed bag....with perfect results......learn more here.Beef Tenderloin - cooked at 135 degrees for 6 hours. I KNOW that sounds like a long time.....but seeing is believing!