[Sca-cooks] Sous Vide was Thermomix is the "flying car"

[Johnna Holloway]

"An equipment bonanza for kitchen geeks" is worth reading.

http://articles.latimes.com/2010/dec/02/food/la-fo-modern-kitchen-20101202

You can explore a selection of the equipment and recipes at Williams Sonoma.
http://www.williams-sonoma.com/products/polyscience-professional-sous-vide-thermal-circulator/

http://www.williams-sonoma.com/recipe/voltaggios-sous-vide-turkey.html

Johnnae

On May 13, 2012, at 3:29 AM, Volker Bach wrote:

> ____________________________
>> It is a method of cooking vacuum sealed food in a hot water bath.  The idea is to apply lower heat for longer periods.  It produces precise temperature control >for the food.  SousVide is a brand name for the device controlling the water bath.
> 
> They have a brand-name product for this? How much better than an induction thermostat or electric canning pot is it at temperature control? I always figured the challenging part was producing the vacuum.
> 
> Giano