Keith Norris makes a great point about sous-vide I have been wondering about for some time: In particular, check out the discussion associated with Episode 17, where I tossed-out …

I just learned of this device. I hear it's what makes my chicken from Bertucci's so yummy. Can those of you who use them chime in? It seems like cooking at lower temperatures would …

Edit: I have asked this on a foodie/chef site I am planning on buying the sous-vide supreme. This thread is about the safety of sous-vide. I also know that you can buy controlle …

I have been mesmerized by the Eades' SousVide Supreme and I know that many in the Paleo community have used it. It looks great, but it is a pretty penny. I'd like to know - is …

I've been using a basic $50 Foodsaver from Kroger to seal my meats for cooking them sous vide. Unfortunately, it does not have a "liquids" setting, so I can't really add a liquid …