If you’ve been watching the past few seasons of Bravo’s “Top Chef,” then you’re probably well versed in the art of sous vide. However, this method of cooking, which translates from French into “under vacuum” is relatively rare and difficult to achieve because it involves heating ingredients for extended periods of time at relatively low and tightly controlled temperatures. Sous vide preparation helps maintain the original flavors, textures and integrity of the ingredients, so it is popular among chefs.
Sous vide involves placing food in an airtight, vacuum sealed bag and emersing it in water that is well below the boiling point of 140 degrees Fahrenheit.
Ask about it in culinary school!
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