Old 03-12-2008, 06:50 PM Offline   #1 (permalink)



 
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Default Former Microsoft Genius Masters the Culinary Art of Sous-Vide

Über-technologist Nathan Myhrvold encounters sous-vide in France, but finds little practical information on the technique (using vacuum-sealed plastic bags to cook foods in water). Here are tips from his cookbook, with a nod to a Mathmatica program he uses to help determine cooking times.
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