Sous Vide @ Home: what you need to do it in your »

Sous vide. A revolutionary process of heating meats and vegetables by submersing them in heated water, up to 140 degrees, over a long period of time. This technique is part of the whole "molecular gastronomy" movement - where gourmet chefery meets science. People who cook sous vide say it's the best way to make really moist fish, that it brings...