Low and Slow
This week I am extremely excited about a new cooking technique called sous vide. In sous vide cooking, you submerge the food (usually vacuum-sealed in plastic) into a water bath that is precisely set to the target temperature you want the food to be cooked to. In his book, Cooking for Geeks, Jeff Potter describes it as
Next month, we will be serving Sous Vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before November 30.
Warning: Sous vide cooked salmon is not pasteurized. Avoid it if you are pregnant or have immunity issues.