Contents tagged with Sous Vide Supreme

The Modernist Chef: Sous Vide (Part 2) at

The Modernist Chef: Tools

Guest blogger Steve Cylka shares a few tools that are commonplace in many kitchens of today’s modernist chefs.

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On the Menu: Sous Vide Cooking at

On The Menu: Sous Vide Pork

This French style of cooking developed in the 1970's by George Pralus literally translates to "under vacuum."

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Product Review: Sous Vide Supreme

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.

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