Track Sous Vide Sous Vide
Sous Vide cooking is the process of vacuum sealing food and then cooking it in a water bath at low heat. It allows for unique textures and perfectly cooked food. Initially sous vide was used in French kitchens and now has spread to many professional kitchens. Finally some home chefs are now using sous vide as well.
Primo Content
Sous Vide Blog: Looking for Sous Vide Recipes 
0 Comments | Share | 156 Views | Problem? | 12/04/09
Linked From CookingSousVide.com : With the success of our sous vide book Cooking Sous Vide: A Guide for the Home Cook we've decided to work on a supplemental book full of sous vide rec
0 Comments | Share | 156 Views | Problem? | 12/04/09
Linked From CookingSousVide.com : With the success of our sous vide book Cooking Sous Vide: A Guide for the Home Cook we've decided to work on a supplemental book full of sous vide rec
Sous Vide Blog: Cooking Sous Vide now on Amazon.com
0 Comments | Share | 149 Views | Problem? | 12/04/09
Linked From CookingSousVide.com : We are happy to announce that our sous vide book, Cooking Sous Vide: A Guide for the Home Cook is now available on Amazon.com in paper back form. Read
0 Comments | Share | 149 Views | Problem? | 12/04/09
Linked From CookingSousVide.com : We are happy to announce that our sous vide book, Cooking Sous Vide: A Guide for the Home Cook is now available on Amazon.com in paper back form. Read
Sous Vide Recipes: Sous Vide BBQ Chicken Thighs
0 Comments | Share | 254 Views | Problem? | 12/10/09
Linked From CookingSousVide.com : Using sous vide to cook the BBQ chicken thighs results in very tender meat and grilling them at the end with BBQ sauce adds the requisite smokiness yo
0 Comments | Share | 254 Views | Problem? | 12/10/09
Linked From CookingSousVide.com : Using sous vide to cook the BBQ chicken thighs results in very tender meat and grilling them at the end with BBQ sauce adds the requisite smokiness yo
Sous Vide Blog: Cooking Sous Vide in the NY Times
0 Comments | Share | 127 Views | Problem? | 12/10/09
Linked From CookingSousVide.com : Jason from CookingSousVide.com was interviewed by the New York Times for an article they did on sous vide cooking. Read the entire entry...
0 Comments | Share | 127 Views | Problem? | 12/10/09
Linked From CookingSousVide.com : Jason from CookingSousVide.com was interviewed by the New York Times for an article they did on sous vide cooking. Read the entire entry...
You can't go home again. But you can eat dinner there.
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Linked From Line Cook : It's two hours after service, and Joey, Angelo and I are standing in a cold, quiet kitchen. Angelo is layering cured duck legs into confit, while Joey
0 Comments | Share | 157 Views | Problem? | 12/04/09
Linked From Line Cook : It's two hours after service, and Joey, Angelo and I are standing in a cold, quiet kitchen. Angelo is layering cured duck legs into confit, while Joey
Winter Drinks Issue | The Curious Cook: A Chill at the Still to Keep Flavors
0 Comments | Share | 54 Views | Problem? | 12/04/09
Linked From NY Times: Dining and Wine : By distilling without applying heat vacuum distillation gin makers are creating livelier spirits, and bartenders are extracting flavor essences with
0 Comments | Share | 54 Views | Problem? | 12/04/09
Linked From NY Times: Dining and Wine : By distilling without applying heat vacuum distillation gin makers are creating livelier spirits, and bartenders are extracting flavor essences with
Melon Kosho
0 Comments | Share | 36 Views | Problem? | 09/17/09
Linked From Studio Kitchen : Course #8 Grass Fed Lamb . Shisito-Corn Relish . Yellow Watermelon . Yuzu Kosho Melon-Kosho Yellow Watermelon. Season with Salt and Yuzu Powder. Combi
0 Comments | Share | 36 Views | Problem? | 09/17/09
Linked From Studio Kitchen : Course #8 Grass Fed Lamb . Shisito-Corn Relish . Yellow Watermelon . Yuzu Kosho Melon-Kosho Yellow Watermelon. Season with Salt and Yuzu Powder. Combi
A New Egg Dish
0 Comments | Share | 31 Views | Problem? | 12/04/09
Linked From Ping Island Strike : A couple of days ago we added a new egg dish to our tasting menu. Inspired by drunken-late nights at the waffle house. This dish requires us to cook t
0 Comments | Share | 31 Views | Problem? | 12/04/09
Linked From Ping Island Strike : A couple of days ago we added a new egg dish to our tasting menu. Inspired by drunken-late nights at the waffle house. This dish requires us to cook t
The New Pork Belly
0 Comments | Share | 59 Views | Problem? | 12/04/09
Linked From Ping Island Strike : Fudge Farm Pork JowlsBrined for 24 hours and cooked SV for 36 hours at 71.1C, pressed and then fried.The liquid found inside the bag after chilling th
0 Comments | Share | 59 Views | Problem? | 12/04/09
Linked From Ping Island Strike : Fudge Farm Pork JowlsBrined for 24 hours and cooked SV for 36 hours at 71.1C, pressed and then fried.The liquid found inside the bag after chilling th
Dry Sea Urchin
0 Comments | Share | 55 Views | Problem? | 09/27/09
Linked From Studio Kitchen : It's not exactly an unfortunate dilemma to have too much Uni however I always have a substantial amount left whenever I use it. I basically have just
0 Comments | Share | 55 Views | Problem? | 09/27/09
Linked From Studio Kitchen : It's not exactly an unfortunate dilemma to have too much Uni however I always have a substantial amount left whenever I use it. I basically have just
Dry Sea Urchin
0 Comments | Share | 55 Views | Problem? | 09/27/09
Linked From Studio Kitchen : It's not exactly an unfortunate dilemma to have too much Uni however I always have a substantial amount left whenever I use it. I basically have just
0 Comments | Share | 55 Views | Problem? | 09/27/09
Linked From Studio Kitchen : It's not exactly an unfortunate dilemma to have too much Uni however I always have a substantial amount left whenever I use it. I basically have just