You Should Pour Boiling Water on Your Chicken Thighs
by Claire Lower from Lifehacker on (#6AB7G)
Even before the pandemic, I never attended many conferences, food-focused or otherwise. I do, however, enjoy them. The last one I went to was a sous-vide conference in 2019, and I met a lot of interesting people there, including Cole Wagoner, who at the time was working for Anova Culinary.