Well. Shit.

Annoyingly, the temperature sensor of my supercool, selfmade sous-vide-cooking-thing went bust today, which resulted in consistent temperature of 90°C for about two hours. The brilliant outcome was a beautifully light gray, excessively hard-boiled, brick-like piece of finely spiced and tenderly cared for beef. Great. Thanks, Obama (or in my case: “Thanks, Angela”). Might be wanting to try some different approach…