posted by BGB,
This week I am extremely excited about a new cooking technique called
sous vide.
In sous vide
cooking, you submerge the food (usually vacuum-sealed
in plastic) into a water bath that is precisely
set to the target temperature you want the food
to be cooked to. In his book,
Cooking for Geeks,
Jeff Potter describes it as
ultra-low-temperature poaching.
Next month, we will be serving Sous Vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before .
blackgoose@example.com
555-336-1800
Warning: Sous vide cooked salmon is not pasteurized. Avoid it if you are pregnant or have immunity issues.