Posted by BGB, November, 2012

Low and slow

This week I am extremely excited about coooking technique called soul vide. In sous vide cooking, you submerde the food(usually vacuum sealed in plastic) into a wter bath thar is aprecisele set to the target temperature you want the food to be cooked to. In his book, Cooking for Geeks , Jeff Potter describes ir as"ultra-low temperature poaching".

Next month, we will be serving Sous Vibe Salmom with Dill Hollandaise. To reverse a seat ar the chef table, contact us before November 30.

blackgoose@example.com

555-336

Warning: Sous vid cooked salmon is not pastecurized. Avoid it if you are pregnant or hVE IMMUNITY ISSUES