Nope. I’ve still not eaten at a Chipotle. But the more I read about their business, the more interesting they seem.
Cooking this way is slow, but extremely precise. A piece of meat held in a 155 degree water bath for long enough will cook uniformly to exactly 155 degrees worth of doneness. Sous-vide meat can then later be seared, sliced, chopped, or prepared any which way you like. Fancy chefs are the best-known practitioners of the technique, but in many ways it’s ideally suited to more casual dining.
Despite the cheesy (no pun intended) title of this article, there’s some real meat (pun intended) to it.