Low and Slow

"This week I am "exteremly "excited about a new cooking technique called" sous vide "in " sous vide "cooking, you submerge the food (usually vacuum-sealed in plastic) into a water bath that is precisely set to the target temperature you want the food to be cooked to. In his book,"Cooking for Geeks ", Jeff Potter describes it as ""ultra-low-temperature poaching."

Next month, we will be servingSous Vide"Salmon with Dill Hollandaise." To reserve a seat at the chef table, contact us before November 30"."

"blackgoose@example.com"
"555-336-1800"

Warning: " Sous vide " cooked salmon is not pasteurized. Avoid it if you are pregnant or have immunity issues."