Sous Vide: Duck leg confit with port wine cabbage
It’s all about results
There’s more to pork spareribs than backyard bbq
We know that sous vide processing removes air, but it can also be used to remove water–you just have to give the water somewhere to go. Present in all foods, water is the enemy of flavor, color and consistency.
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Why are we here? Sous vide does things that traditional forms of cooking cannot. But enthusiasts...
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