Guest blogger Steve Cylka shares a few more tools today’s modernist chefs will enjoy.
Guest blogger Steve Cylka shares a few tools that are commonplace in many kitchens of today’s modernist chefs.
Learn about sous vide cooking and how you can do it.
This French style of cooking developed in the 1970's by George Pralus literally translates to "under vacuum."
With sous vide, the aim is to cook the food slowly, over a period of several hours, in a low temperature water bath designed to cook the entire dish to a uniform interior temperature of your choice.