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Monday, February 14, 2011

Sous Vide: The Pressure Starts

Ever since I bought Thomas Keller's Under Pressure a few years ago, I wanted to try some of the recipes in the book. However, cooking sous vide requires buying some new equipment that were either very expensive or not readily available to the average consumer. Recently, PolyScience came out with an immersion circulator that is sold at Williams-Sonoma; the store also sells an accompanying vacuum sealer. With the new tools in hand, I am finally ready to do some low-temperature cooking.

1 comment:

  1. I feel like the sous vide is the new it thing to have. Try the Thomas Keller duck recipe. crispy fried skin and juicy meat. yummmm. Hope you and the fam are well!!