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sous vide in SF area?

Robert Lauriston | Aug 14, 200511:53 AM

Interesting article in today's New York Times on sous vide (Cryovac) cooking, where food is vacuum-sealed and then cooked in carefully temperature-controlled water. The equipment and necessary training cost around $15K and up.

Where around here can we try this stuff? The article mentions French Laundry. Searching online I find Winterland (pork belly cooked at 143 degrees for 30 hours) and Frisson.

The article also says that Hyatt Hotels and Costco get frozen sous vide entrees from Cuisine Solutions in Virginia. And of course most foie gras is sous vide.

Link: http://www.nytimes.com/2005/08/14/mag...

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