Welcome to Sous-Vide (Vacuum / slow cooking)

Welcome to an adventure in an emerging style of cooking.

Sous-vide, or “cooking with vacuum” has been around for a long time, but is enjoying a re-emergence as a gourmet cooking method. It involves cooking food in a relatively low temperature water bath, usually after it has been vacuum-sealed in a bag.

I’m not a chef or any kind of professional cook. But I am very interested in sous-vide and found very few resources on the web–and in particular very few recipes–so I thought I’d write down my experiences here both to share with others and to elicit comments from folks who have their own results (both successes and failures) to share.



January 21, 2006. General, Welcome.

One Comment

  1. Dan replied:

    We’re experimenting with this techique for a restaurant we’re opening over in the UK. We’re visiting the US soon. What’s your email address, so I can send you more info.

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