Many years ago I was in Rome and passed by a Franchi where you’ll find a superb selection of prosciutto and many other local and imported foods. There I learned the idea of cooking beef under virgin olive oil but after trying I was never content with the results.
The idea of cooking beef sous vides is always something I do, but since yesterday, I’ll begin to use my water bath and create a bains marie filled with virgin olive oil. I’ll test cooking beef in oil at 63°C until it’s perfectly ready. This is a technique shown to me by a friend and while it’s not the first time I’ve seen it, I will begin to test it.
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