Tech director calls sous vide ‘fantastic,’ but expensive

Tech director calls sous vide ‘fantastic,’ but expensive

As director of culinary technology at The French Culinary Institute in New York City, Dave Arnold introduces aspiring chefs to the sous-vide method of vacuum-sealed cookery, which is breaking new ground in the professional kitchen.

“It’s a fantastic technique,” Arnold said, noting, however, that the significant cost of professional-grade equipment can be a barrier. “You should ask yourself whether you are interested in sous vide or in low-temperature cooking that doesn’t

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