Archive for date: December 26, 2009

A Practical Guide to Sous Vide Cooking

December 26, 2009 | Cooking and Recipes | By: Mark VandeWettering

Okay, I’ll admit it: I like cooking, and I’ve begun to read a bit upon the subject of so-called “molecular gastronomy”. I was also watching Iron Chef America, and saw (not for the first time) a chef use the “sous vide” technique of cooking: where a protein is sealed in a vacuum bag and placed […]