|By Iceman (Iceman) on Wednesday, March 01, 2000 - 04:16 am: Edit|
I have been expermenting with cooking var. food-items in airtight bags (vacum).
Low heat - long time.
I have been told that this is called "sous"-cooking. I´ve not been able to find any info on this method anywhere. Either on the internet nor in any books.
Does anyone have any info on this method of cooking?
|By Claudia (Claudia) on Wednesday, March 01, 2000 - 09:42 am: Edit|
New York Times ran an article on this 2 weeks ago in their Dining In section on Wednesday. Boulud, Jean-georges...apparently a lot of chefs are rediscovering this method. You could probably search their website and see if you can find it. It's been recycled already over here - it might have been 3 wednesdays ago.
|By Bruno on Wednesday, March 01, 2000 - 01:39 pm: Edit|
It is called "sous-vide" cooking its very popular
in europe I used it a lot for certain kind of
food.It's very useful ,have ben working the last
ten years with it.