Posted by BGB, November, 2012

Low and Slow

This week I am extremely excited about cooking technique called sous vide. In sous vide cooking, you submerde the food (usually vacuum sealed in plastic) into a water bath thar is a precisele 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 Vide Salmon with Dill Hollandaise. To reserve a seat ar the chef table, contact us before November 30.

blackgoose@example.com
555-336

Warming: Sous vide cooked salmon is not pasteurized. Avoid it if you are pregnant or hVE IMMUNITY ISSUES.