In a great article in yesterday's Los Angeles Times, Thomas Keller—chef of The French Laundry, Per Se, Bouchon, and others—himself gives us some tips and tricks for how to cook sous-vide at home (that's cooking in vacuum-sealed pouches in a water bath). His advice for home cooks?
Cook the food in a cooler.
Sound familiar? That's because we
pioneered were the first publication to publish that method, back in last April. It's awesome and flattering that the technique has actually made its way to the best chefs in the country. Thanks, T-dog!
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