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Author: Dickerman, Sara The Slowest Food: Why American Chefs Have Taken Up Sous-Vide Cooking 
 This 2005 article provides an overview of "sous vide ... the practice of cooking food at low temperatures in vacuum-packed plastic bags. ('Sous vide' is essentially French for 'vacuum-packed.')" Includes a discussion of the history of cooking in sealed packets, French chef Georges Pralus' technique of cooking foie gras in plastic from 1974, and current developments and concerns (such as food safety). Also includes links to related material. From the online magazine Slate. http://www.slate.com/id/2123101/ Topics: Recipes & Food Preparation Last updated Mar 16, 2006 |
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