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.

Welcome!–David

 

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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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