Scott Heimendinger

Latest from Scott Heimendinger

I’m fascinated by sous vide cooking, in which foods vacuum-sealed in plastic are immersed in a precisely temperature controlled hot water bath to achieve optimal doneness. But most sous vide (soo-veed) cooking machines are commercial models that cost north of $2,000, and the first “home” version, the countertop SousVide Supreme,... Read more »

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