Vive Sous Vide!
In this episode of Au Pair, our podcast series in which John Berryhill waxes culinarily about wine and food pairings, we bring you the unlikely combination of Japanese pillows and a cooking technique that involves vacuum sealing, 160 degree water, and twenty-three hours. And we do it all naked.
Intrigued? Shake ‘n bake, followers.
Pages:
This entry was posted Tuesday, 30 March, 2010 at 9:48 pm
You can follow any responses to this entry via RSS.
You can leave a comment or trackback from your own site.
