Eating la Vide Loca

That tender, magnificently moist, fall-off-the-bone pork rib you had at
a Michelin three-star years ago, but still remember every morsel
ofchances are it was cooked Sous
Vide.

The French-invented method that locks in juices and nutrients by cooking
vacuumed-packed foods in a water bath at low heat for longer hours was
once solely found in fancy commercial kitchens, but is now possible to
have at home. Two U.S. nutritionists consulted with world-renowned chef,
Heston Blumenthal to create The Sous Vide Supreme ($449). Similar to a
bread machine it fits on the countertop, but the salmon, steak and
poached pear cooked within it that we sampled was some of the most
succulent and full-flavoured weve ever bit into.

Its a cooking trend Vide highly recommend diving into.

Preorder the Sous Vide Supreme at www.sousvidesupreme.com