Most people already familiar with boil-in-bag cooking—where you plop a bag of frozen or pre-cooked food into a pot of boiling water—will easily grasp the concept of Sous-vide. Literally translated in French, the term means “under vacuum,” and the method refines the simple concept by slowly cooking seasoned, vacuum-sealed foods in warm water at very precise temperatures. Therein lies the art and science of sous-vide; …
SousVide Supreme
