Sous Vide: French for Ooh la la.
Jun 18, 2019
1 minute
—Jonathan Cooper
n my Richter scale of culinary seismology, cooking registers a magnitude 10. The more I use this “under-vacuum” process to cook everything from steak and chicken to ice cream—yes, ice cream—sauces, machine is the quintessential tool for boaters.
You’re reading a preview, subscribe to read more.
Start your free 30 days