Two Letters Re: Cooking Aromas and Post-Collapse OPSEC
James: On the subject of limiting cooking aromas, there is a cooking technique that has been catching on lately in this country. Sous Vide cooking, which means “Under Water”, started in France by using food placed in vacuum sealed bags and then placing them in hot water (160-to-185 degrees Fahrenheit) for a long period of time. Here’s a link describing the method: http://en.wikipedia.org/wiki/Sous-vide Many recipes can be found on sites such as the one offered by Food Network, or type “Sous Vide Recipes” in the search engine of your preference. This method is used in large food operations, such as …