Look out, Instant Pot. Sous vide is poised to disrupt home cooking.
Though it might sound complicated, “sous vide” simply means sealing food in bags and slow-cooking it in a water bath at a precisely controlled temperature, thanks to a gadget called an immersion circulator.
In “Sous Vide: Better Home Cooking” , chef Hugh Acheson advocates adopting this restaurant method at home: “It is a way to efficiently and cleanly make you a better cook, and the often long cook times give you the same freedom that the slow cooker does: the power to walk away from the kitchen and return hours later to a nourishing from-scratch meal.” These delicious fall recipes from the book...
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