Sous Vide Tenderloin & other kitchen utensils of the “Future Kitchen”



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Sous Vide Tenderloin & other kitchen utensils of the “Future Kitchen”
Although Sous Vide technically means ‘under vacuum’, most folks now use it as a blanket term for all low-temperature cooking that’s done with a water circulator. With the price of water circulators down into the 0 range, I’ve made a video explaining almost everything one needs to know to fully understand the science of low temp/sous-vide cooking. I also added the Searz-all and an induction to round out a segment that takes a glimpse into the future of the American Kitchen. so here it is: Future Beef

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