I stood in front of a nondescript iron gate in the heart of San Francisco's Mission District and rang the doorbell. The scent of bacon-wrapped hot dogs and grilled corn on the cob from sidewalk food ...

Sous vide is the bomb – the nexus of cooking and science, and if you haven’t had the pleasure of eating a succulent, juicy, flavorful steak cooked sous vide, you’re not living. Oh, what’s that? You ...

In August 2005, the New York Times Magazine published an article by Amanda Hesser that effectively introduced sous vide—the process of cooking bagged, vacuum-sealed food in a precisely controlled, low ...

In order to cook sous vide, it used to be that you needed to be the owner of a restaurant, or at least be a tech-obsessed gastrophile with some money to burn. Just a few short years ago, the pieces of ...

If you have recently purchased an immersion circulator—or are looking to—deciding what to cook first with your new toy can be a little overwhelming. Luckily, we do a fair amount of sous vide-ing ...

The team behind the instructional cooking videos at ChefSteps has taken the leap from content to hardware. The company has created an immersion circulator for sous vide cooking called the Joule. It ...

He starts by putting an immersion circulator in a water bath and sets the temperature to 164 degrees; the machine will regulate the temperature to a fraction of a degree. As the water is heating up, ...

Sous-vide cooking has been rumored to be on the brink of widespread home adoption for a few years now. But 2017 may be its year, at last. Home immersion circulators are getting cheaper, easier to use ...

Featuring an easy-to-use design, the Discovery Series Sous Vide Immersion Circulator by PolyScience is designed to introduce anyone to sous vide cooking. Brian is the author of two culinary based ...

Niki Davis For The Southern Jan 30, 2019 Jan 30, 2019 Updated Mar 6, 2019 In culinary terms, sous vide is a French cooking technique where food is sealed in a cooking bag and cooked in a water bath ...

When renowned chef-restaurateur Thomas Keller (of The French Laundry, Per Se, and others) co-authored 2008’s Under Pressure: Cooking Sous Vide, his intent was to introduce Americans to sous vide, a ...