Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

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Low-Temperature and Sous-Vide Primer

posted by Dave Arnold

We are often accused of being long-winded. Guilty. When we looked at the sous-vide primer, however, even we thought it was too long—so we decided to break it into parts. I have finished parts I and II and posted some nice charts:

Yet to Come:

  • III. Use and Abuse of the Vacuum Machine andVacuum Tricks
  • IV. Temperature Control and Safety
  • V. Cooking Meats and Poultry
  • VI. Cooking Fish
  • VII. Cooking Everything Else