The cooking-in-a-bag technique that started in restaurants is poised to go mainstream as prices fall for the gadgetry involved.
from BWCWeb http://www.nytimes.com/2014/11/20/technology/personaltech/bringing-sous-vide-to-the-home-cook.html?_r=1
from BWCWeb http://www.nytimes.com/2014/11/20/technology/personaltech/bringing-sous-vide-to-the-home-cook.html?_r=1
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