Sous vide is a fairly advanced cooking technique, favoured by molecular gastronomists like Heston Blumenthal. It’s tough to do, not least because most enthusiastic amateur chefs have had to make due with second-hand lab equipment.
Thankfully, the days of second-hand lab equipment are over. The Sous Vide Supreme ($469) brings sous vide to the kitchen at home, letting you make that seventy-two hour tenderloin.
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