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Cooking under pressure

Tested: SousVide Supreme

Cooking sous vide, French for “under vacuum” allows us to bypass this obstacle by cooking at a low and very precise temperature; it’s the equivalent of walking up to the dartboard and pushing the dart into the bullseye. While it’s a technique that’s been around for professional chefs, Iron Chefs and DIYers for ages, the technology has only been available to the average home cook since 2009. As more machines hit the market, we decided to test the one that started the home sous vide revolution, the Sous Vide Supreme ($500).

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No pressure cooking

Kickstarter: Nomiku Sous Vide

Most of us need another kitchen appliance like Lebron needs to reconsider leaving Cleveland. The Nomiku, a KickStarter project, is an effort to bring pro-grade sous vide to the home kitchen, without incorporating an industrial-size immersion circulator. Sized to fit in a drawer and priced (~$300) to fit the amateur’s budget, the Nomiku is a…

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Never over cook again

SousVide Supreme

Sous-vide (pronounced soo-veed) is a rather nerdy, but effective cooking submovement in the world of haute cuisine. The term literally translates to “under vacuum” in french, and involves sealing food in airtight plastic bags which are then placed in a precisely maintained hot water bath for extended periods of time. Typically the water temperatures are…