Sous-Vide Cooking

March 5, 2011

Below is a very good article on “Sous-Vide” cooking which is very appropriate a from a very good chef in England. After reading it I felt strongly I should include it in the blog. It is a very timely topic that is going to become even more popular as Chef in the U.S. learn of it. It truly is a terrific culinary process…and I’m not just saying that because it was developed by the French.

The article is posted via Slideshare. Click each link below and it will open the pages in full-screen for you to read.

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