Sous Vide Is Awesome
Good morning. One of the great things about reporting on food trends is that they work like pendulums, swinging from favor to disfavor and back. The forces that move them are taste and expense.
Take sous-vide machines, which some call immersion circulators. They heat water to a particular temperature and keep it there, allowing a person to cook anything placed in a plastic bag and suspended in the heated liquid — an egg, a steak, a parsnip — to the perfect temperature.
Time was s...