Sous vide (pronounced "soo-vee") involves placing a small amount of meat, fish or vegetables in a heat-resistant plastic bag with seasonings. The bag is then tightly-sealed before it's cooked in a low ...

8 ounce of trimmed pork tenderloin, seasoned with 1 tsp salt and 1/2 tsp pepper, sealed in food grade vacuum bag under medium pressure and cooked in circulating water bath of 62 degrees C for 1 hour, ...

If you aren't familiar with sous vide, it's a French term that translates to "under vacuum." The concept of sous vide is that you place your food in a vacuum-sealed bag and your food is cooked while ...

Every so often a kitchen gadget will come around that changes everything. Although sous vide cooking machines (also called immersion circulators) have been available for years, they are smarter, ...

I’ve always been a measuring-cup kind of cook. If a recipe calls for 3 cups of low-sodium chicken broth, that’s exactly what I pour. I don’t add a dash of this or a pinch of that. I don’t skip ...

Preparing a turkey sous vide might sound appealing, but you should leave the legs out of the equation. Here's why they're ...

Sous vide. Not that long ago, it sounded so exotic — or, at least, so French. It was a phrase that belonged in restaurants, amid white tablecloths and flower arrangements and hushed conversations.