As director of culinary technology at The French Culinary Institute in New York City, Dave Arnold introduces aspiring chefs to the sous-vide method of vacuum-sealed cookery, which is breaking new ground in the professional kitchen.“It’s a fantastic technique,” Arnold said, noting, however, that the significant cost of professional-grade equipment can be a barrier. “You should ask yourself whether you are interested in sous vide or in low-temperature cooking that doesn’t require a vacuum,” he ...

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