Why It’s Time to Warm Up to Sous Vide
There are plenty of top-notch home cooks who are still not so sure about sous vide cooking, and let’s be clear: Hugh Acheson gets it. “I was raised in kitchens that didn’t have that kind of technology,” says the Athens, Georgia-based chef. “When it came along, I was always watching the youngsters …
Wasim Munawar flipped this story into SousVide•1645d