Eager to work with the flavors and textures of sous-vide cooking, but blanching at the price of laboratory-grade equipment, some chefs are finding cost-efficient compromises that let them test the waters of the technique.An economy-class jaunt on the sous-vide bandwagon may involve using common slide-top food-storage bags in lieu of specialized plastic film pouches, cooking in a pot of water rather than a thermal circulator, scouring online auction sites for refurbished equipment and even ...
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