Has any one attempted cooking meat sous vide at home? I am tempted to try. I have some vacuum packed NY strip steaks, and a Dutch oven that can most likely maintain a constant water temp of 130 F with regular additions of hot...

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Get a perfect poach using a fancy (yet easy!) technique.

Having seen sous vide on some restaurant menus and described in one of my cookbooks, I had thought I might try it at home until I saw this article in the Wall Street Journal:...

While I’ve heard of sous vide and have basic knowledge of the technique, I’ve ignored much of the recent media attention on it. Didn’t think I’d ever be interested in attempting in my kitchen...til I...

Pretty simple- I have a food saver, a big pot, water and a decent thermometer. I have read a lot of stuff on the net on doing sous vide at home, and I am thinking of trying it out. Any hints, tips, tricks, or favorite recipes?

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

The term “sous vide” is French for “in a vacuum”. This is a technique that involves cooking foods under pressure in vacuum sealed plastic packages (a.k.a. cryovac packages) at low temperatures, for a very...

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?

There is a long thread on sous vide in eGuller.org. In fact I just bought, on eBay, an immersion circulation water bath that will maintain temperatures at +/- 1 degree C. Can’t wait to try it.

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