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Duck Breast, carrots w/ginger. Balsamic strawberries with egg cream. We will discuss techniques, view a variety of circulators, and laminated Time/Temp chart.
Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
