Sous-vide: French for "under vacuum" first described in 1799 by Sir Benjamin Thompson, has found resurgence on the American culinary scene. We've got the hook up for some bad ass underground circulators.
Sous vide cooking is a process of cooking items that are vacuum sealed, submerged in water and slowly cooked at low temperatures. This process allows for a level of texture and doneness not achieved with other cooking methods. Because it is vacuum sealed the food does not lose any of its moisture and flavor.
Just about anything can be cooked sous vide and the results are amazing. Stay tuned for more info on sous vide cooking along with some videos and recipes.
For now though, know that if you are interested in having a sous vide circulator in your home or kitchen then we've got the hook up for you! Reach out to jimihatt because he's always got you covered.
Check out these sous vide resources to get some new ideas.