The sous vide method transforms a weekend brunch basic into something utterly beyond in this winning combination of poached eggs, rich béarnaise, and crisp polenta.
The three-star Michelin chef shared his recipe exclusively for Sous-Vide’s online readers.
Were you recently gifted with a circulator and are not sure where to begin? Here’s a handful of tips to get started.Read More>
French for “under vacuum,” sous vide is an innovative cooking technique in which food is vacuum sealed and slow-cooked in water at constant precise temperatures until perfectly cooked. While it’s one of the most exciting cooking methods available today, it wasn’t invented just yesterday—in fact, the history of the sous vide method extends thousands of years.
A home-bar performance from award-winning bartender Charles Joly....
The vegetarian cookbook, by celebrated plant-focused chef Jeremy Fox, celebrates the meat-free meal....
Yes, you can prepare an entire fish and meal using sous vide.View Recipe>
Dedicated to the Art & Science of Sous Vide The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.