I’m managing to totally befuddle myself. Up to a few weeks ago, I was pretty clear on the principles of Fusion Cooking. As I understood it, all one had to do was add some chilli, garlic, coriander leaf and a slice of lime to any tried and trusted European dish. Hey Presto! – Fusion Cooking. A regular beef stew could be transformed by the adding of a couple of bashed lemongrass stalks and a ghost chilli. Fusion was easy to understand, if less easy to comprehend. So, when I decided to cook some Sous Vide Pork Tenderloin Chinese Style, it was more confusion than fusion. Continue reading
Sous Vide Pork Chinese Style. (Con)Fusion Cooking.
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One Man's Meat 