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Food – Restaurants to Recipes

Product review: Sansaire Sous-vide

SAN FRANCISCO, January 11, 2017 — While cooking sous-vide (French for “under vacuum”) is nothing new, doing so more affordably is one of the hottest cooking trends going. The advantages of cooking proteins in an airtight environment while creating a convection cooking process around them at a control temperature will change your life. The process ...