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Sous vide

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Duck confit is a key ingredient in the cassoulet from Toulouse. This recipe uses the modern sous vide technique: cook...

Jean-Georges Vongerichten loves to cook beef tenderloin sous vide—a restaurant technique that home cooks can eas...

At Forage in Salt Lake City, Viet Pham and Bowman Brown drizzle a bright citrus vinaigrette over fresh, grilled and s...

Michael Ruhlman, co-author of Thomas Keller's sous vide bible, Under Pressure, likes to drop a Cryovac'd tri-tip stra...

Maria Hines of Tilth in Seattle turns salmon buttery-soft and rare in just 12 minutes. For more-well-done fish, up th...

Steal a chef technique without the fancy equipment: This is Nick Kokonas' trick for cooking sous vide at home. The tr...

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