Submitted by Stuart Broz on Fri, 10/23/2009 - 2:20pm
I've been very excited about the possibilities of sous vide cookery. For those who don't know, sous vide involves vacuum-packing (and sealing) raw food and cooking it in a controlled, low-temperature water bath. The idea is that the food maintains its shape and appearance while becoming equally cooked throughout. For example, if you cook a steak sous vide to a particular temperature, it will be exactly that temperature throughout - not rarer in the center and more well-done on the outside.
