Pioneered by French chefs in the 1970s, and more recently championed by Thomas Keller of French Laundry and Bouchon fame, the cooking technique of sous-vide (French for “under vacuum”) is one of the hottest trends in food today. It involves cooking vacuum-sealed food items at low temperatures for a long time (a great example of the so called “low and slow” cooking ideal). Until a couple of years ago, sous-vide cooking was the domain of avant-garde restaurants and high-end steakhouses.
Hinsdale Public Library Adult Services Librarian and food enthusiast Mike Oetting will tell you everything you need to know to get started with this easy cooking method. You’ll learn what equipment you’ll need, how much it will cost, how to determine cooking times and temperatures and what kind of results to expect.