Hello everyone, and welcome to a rich and meaty edition of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator. But now this confit must have its ...
Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it’s been out of reach of ...
Hello, everyone, and welcome back to another meaty installment of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator. After much deliberation (and ...
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