Jason from CookingSousVide.com was interviewed by the New York Times for an article they did on sous vide cooking. It talks about how sous vide cooking is moving from professional kitchens to the home kitchen.
Frustrated by the book’s lack of instructions for everyday cooking, he used its time and temperature guidelines to develop his own recipes for green beans and fried chicken, which is cooked through in the water bath, then pan-fried just to produce a good solid crust.You can read the whole article here: Sous Vide Moves From Avant-Garde to the Countertop
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