Bringing Sous Vide to the Home Cook - New York Times

Bringing Sous Vide to the Home Cook - New York Times | home - Google News | November 19, 2014 at 08:42PM

New York Times

Bringing Sous Vide to the Home Cook New York Times Until recently sous vide was fairly inaccessible for home cooks. To keep the water bath at a precise temperature, restaurants often used scientific immersion circulators that sold for over $1,000 each. But just as prices come down for gadgets each year ...

November 19, 2014 at 08:42PM | home - Google News

Bringing Sous Vide to the Home Cook - New York Times

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