What do the world’s most celebrated chefs have in common with the Average Joe cooking barbecue at home?It’s simple: Both use low temperatures to cook foods very slowly and gently reheat items to create delicious dishes with bold flavors and appealing textures.In restaurants, one such method is sous vide, a process in which portions of dishes are vacuum-sealed, slowly cooked and then cooled through a precise method.Proponents of the technique long have pointed to its advantages, including ...
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