Signs are that this might be the year sous vide technique breaks beyond geeky kitchens and begins to join mainstream cookery. …
Speaking in San Jose, the author of On Food & Cooking: The Science & Lore of the Kitchen has just published Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, a 576-page collection of techniques, tips, and useful bits of food science intended to enhance a cook’s mastery of the kitchen. … 
Pam McKinstry and Sally MacColl are both recent converts to sous vide cooking. When the SousVide Supreme became available, they decided to explore this low & slow cooking technique. We hope you enjoy the recipes they share here.
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 Article: Food Safety |
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