Friday, 1 May 2009 by Dr Maytel
Hank - I think 73 hours is the traditional amount of time that a hot dog stays on those rollers at convenience stores.
Phil Lees, 4.30.09, in response to Hank's question on why Hock decided to sous-vide the hot dog for 73 hours
You see it's all about distilling the true essence of highly processed industrial meats in order to bring you a heightened culinary experience.
To begin with the chef must ask himself, "what is a hotdog?"
It's about knowing
Second, he must seek to understand the key elements of a hotdog
Third, he must respect the essential elements of the hotdog
Only then can one truly become the hotdog master