Sous vide, the cooking technique that high-end chefs use to deliver juicy rare steak and perfectly cooked fish at restaurants, has come home. The method, which means “under vacuum” in French but has come to refer to a broader approach to low-temperature cooking, is already ubiquitous in luxury dining. Food is sealed in plastic, sometimes…
via This kitchen gadget will revolutionize your grilling game this summer — Quartz
Just a Simple Man 