Quote: (06-03-2015 03:47 AM)Veloce Wrote:
Sous vide technology gets cheaper and cheaper. It's a particularly good technique for long cooked foods like short ribs or other braising cuts.
I've used both the Anova and Sansaire immersion circulators and highly recommend both. The Polyscience circulators are more prone to break and way more expensive too.
For anyone interested in Modernist cooking techniques like sous vide, I can't recommend this book enough:
http://www.amazon.com/Modernist-Cuisine-...ng+at+home
Hefty price tag for a cookbook, but this book replaces thousands of dollars spend on cooking school.
That is one expensive book.
It is also on piratebay. Just sayin.