gwkr36a
Cook
(Got this from the foodsaver site and thought I would pass it on)
It is a method of cooking meats in vacuum bags at very slow temperatures. It originally started in France and is now becoming very popular in restaurants.
Here are some urls that explain it.
http://www.sautewednesday.com/sousvide.html
http://slate.com/id/2123101/?nav=fo
It is a method of cooking meats in vacuum bags at very slow temperatures. It originally started in France and is now becoming very popular in restaurants.
Here are some urls that explain it.
http://www.sautewednesday.com/sousvide.html
http://slate.com/id/2123101/?nav=fo