Hi Folks – with all of the talk about sous vide on Top Chef this season I’m wondering.... can I use my Foodsaver to try this cooking method? If so, how is it done? Is it as simple as vacu-sealing a chicken breast with...

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results.

Does anyone here think it’s worth getting equipment to do sous vide at home. It sort of seems like hype to me, but I’m curious if others disagree.

Please explain sous vide for me. Technique, Hardware/Equipment and alternatives to the standard etc.? Does it really make the ‘stuff’ taste better?

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I recently came across this article about chefs adopting sous vide techniques. http://www.nytimes.com/2005/08/14/magazine/14CRYOVAC.html?_r=1&oref=slogin Equipment and courses will soon use up $10,000, but the results can be...

Most new slow cookers have a cooking temperature range of 195F to 220F. This can fluctuate by five or ten degrees. Sous vide cooking usually takes place at 140F. According to some sources, differences of even one degree can...

I’m just wondering what you all think of the new wave of cryovac or sous vide cooking?

be a challenge, because it’s hard to get all the air out. A vacuum sealer like FoodSaver or Seal-a-Meal makes that easy. To the OP: steaks, chops, and small roasts all do well; sous vide at a temp just below the desired...

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