date:Mar 15, 2013
vered with minimal time and energy. French for under-vacuum, sous-vide is the only cooking method that maintains the natural integrity of food sources by:
Sealing in moisture -- making sous-vide foods more flavorful, fork-tender and juicy.
Enhancing the natural flavors -- cooking foods slowly at low temperatures eliminates the need for flavor enhancers, preservatives or beta-blockers to ensure product safety.
Providing consistent quality -- perfecting computerized monitoring and precise sci