Sous-Vide Cooking

Appears in

Bentley

By Brent Savage

Published 2010

Sous vide is a modern cooking technique that involves cooking ingredients in vacuum-sealed bags. The bags are then placed in a water bath to cook, generally at low temperatures for an extended period of time. At the restaurant we find this technique to be extremely effective as it allows us to cook with precision and consistency, without compromising the best qualities in each ingredient.

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