The food lab better home cooking through science ( PDFDrive ) 471

any trapped air bubbles as you go Continue lowering it until just the very top edge of the bag is above the surface (don’t allow any water to leak inside) 4 Seal the bag You now have your food inside a completely airless bag A note about nomenclature: While the term “sous-vide” technically refers to the vacuum-sealing portion of the cooking process, in common usage these days, it’s come to mean the act of cooking food in a temperature-controlled water bath—so that’s how I’m going to use it, even though my cooler method actually makes no use of a vacuum at all Deal with it So does the beer cooler method really work? I pitted my beer cooler/freezer bag method (total cost: $21.90) against a SousVide Supreme/FoodSaver combo (total cost: $569.98), comparing their performance in four categories: The ability to cook proteins to a precise temperature all the way from the edges to the center The ability to hold cooked foods at serving ...4 Seal the bag You now have your food inside a completely airless bag A note about nomenclature: While the term “sous-vide” technically refers to the vacuum-sealing portion of the cooking process, in common usage these days, it’s come to... comparing their performance in four categories: The ability to cook proteins to a precise temperature all the way from the edges to the center The ability to hold cooked foods at serving ... So does the beer cooler method really work? I pitted my beer cooler/freezer bag method (total cost: $21.90) against a SousVide Supreme/FoodSaver combo (total cost: $569.98), comparing their performance in four categories: