I've been shaking my head ever since reading this article in The New York Times this past Sunday. It's about a "culinary revolution in vacuum-packed bags". I've seen Oprah Winfrey tell everyone how fantastic her vacuum sealer is and Clement of A la Cuisine extolls the virtue of using it to keep food fresh. This I can appreciate having been the victim of freezer burn too many times to count.
What I find hard to grasp is the notion of using this to cook food. I believe, like my Opa post, that simple is best. I love more traditional forms of cooking where I can taste as I go and smell the delectable aromas during the process. According to the article "Cryovacked...[that's what it's called]..will enhance the experience of tasting diced watermelon". My question to you is....what is wrong with the natural taste of ripe watermelon? That sugary, juicy taste, the crisp crunch when you bite into it, all those juices when you actually cut into it and the unique aroma.
Read the article and let me know your thoughts. Am I the only one who wants to hear the sizzle, smell the aromas, watch the magic as culinary delights take shape AND keep life uncomplicated in the process?