Gone are the days of only sausages at the bach. “Sous vide” is French for “under vacuum” and refers to the process of vacuum-sealing food and cooking it in temperature controlled water bath. Chefs around the world use sous vide cooking to prepare food to the perfect level of doneness while also retaining its nutrients, but the technique isn’t just limited to high end restaurants.

In recent years, affordable countertop sous vide equipment like the Anova Precision Cooker have made sous vide cooking available for home use, or even better for you to take with you for delicious holiday dinners.

anovaculinary.com

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