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Sous Vide Cooking
It was December of 2008 and renowned chef Thomas Keller was on the “CBS Morning Show” demonstrating a seemingly arcane cooking method he used at his restaurants called sous vide (pronounced soo veed ). Slicing a piece of beef cooked under vacuum at low temperature revealed meat that was medium-rare from edge to edge as opposed to the well-done-on-the-outside result you would expect from grilling. Harry Smith, then the show’s anchor, ventured that “sous vide may be too complex for the home chef, but it’s hard to argue with the results.”  Fast forward a decade of technological advances, and sous vide is most definitely something you can do at home. You want to cook a …
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