If you're at all interested in modern cooking techniques or enjoy eating at the latest, most technologically forward restaurants, chance are you've heard of the cooking technique, Sous-vide. Basically, it's a french term meaning under pressure and refers to the technique of cooking food vacuum packed and submerged in hot water. For more detail, see the sous-vide wikipedia page, or check this out...
The SousVide Supreme is a newish product that brings this technique into the kitchen of the home cook. Although on the small side, limiting it's dinner party potential, the 'water oven' is the perfect new appliance for the modern cook.
Cooking with a water oven such as the SousVide Supreme allows the cook to precisely control the temperature and hence, precisely cook the ingredients to the desired doneness. A few degrees difference actually makes a difference here, so recipes are more key than ever.
Check out the appliance and maybe learn about the technique. I bet this will soon be common practice in our kitchens.
D.
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