Several months ago, we began an exploration into the world of sous vide, a cooking technique that involves cooking foods at a low temperature in a vacuum-sealed bag. Our first dinner cooked this way was chronicled in This meal brought to you by sous vide. I’d promised to write more about our sous vide meals, but we quickly figured that this method of cooking wasn’t for us. For some explanation as to why, please welcome the first post written by Jan.
When I started this trip into one form of molecular gastronomy, I was quite exited even though I had my reservations. I did lots of research and did not find much information, which I found rather strange. Continue reading