Chef Ryan Clift demonstrates ‘sous vide’ cooking
THE KITCHEN had water baths with a digital read-out in each of them. And into those went vacuum-sealed food—meat, seafood, vegetables, fruit. That isn’t as simple as it sounds. And
THE KITCHEN had water baths with a digital read-out in each of them. And into those went vacuum-sealed food—meat, seafood, vegetables, fruit. That isn’t as simple as it sounds. And
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