{"id":590,"date":"2016-09-13T13:34:03","date_gmt":"2016-09-13T17:34:03","guid":{"rendered":"http:\/\/practicalbits.com\/?p=590"},"modified":"2016-09-10T13:41:07","modified_gmt":"2016-09-10T17:41:07","slug":"sous-vide-that-thing","status":"publish","type":"post","link":"https:\/\/practicalbits.com\/?p=590","title":{"rendered":"Sous Vide That Thing"},"content":{"rendered":"

In a subtle bid to mock British cooking (“Boil everything”), some genius has brought the art of sous vide to the masses. No longer the secret tool of professional chefs or people who spend wayyy too much money on kitchen items, you can now use this method to cook at home. At least, I can, because I got one for Christmas last year. <\/p>\n

The gang over at Serious Eats has compacted a lot of basic recipes into one convenient place for the beginning sous vide chef<\/a>. Also useful is the time-and-temperature guide put out by Chef Steps<\/a>, in case you want to go off into the wilds of sous vide and modify your own favorite recipe.<\/p>\n

Links:<\/p>\n