Studio 5 “Gourmet Today” contributor Amy Richardson demonstrates how it’s done.
Sous vide cooking is known for its ability to easily maximize a food’s flavor, nutrition and appearance. It involves vacuum-packing foods in air-tight pouches, then submerging the pouch in a low-temperature water bath (typically 120-190 degrees Fahrenheit) with a precisely maintained temperature throughout the cooking duration.
Adding more fuel to the rapidly growing in-home sous vide trend, Sur La Table will help introduce the cooking style to even more homes. Previously available only on the SousVide Supreme™ website, the Sur La Table partnership marks the product’s debut on retail shelves. Currently it is being sold online at www.surlatable.com for $449, and is expected to hit store shelves around the country in January 2010; Sur La Table will be the exclusive retailer through March 2010. To support the product, Sur La Table plans to host in-store “how to” sous vide demonstrations and sous vide cooking classes in their retail locations throughout 2010.
For more information, or to find a Sur la Table to demonstrate sous vide cooking, you can visit www.surlatable.com.
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