Keller on sous-vide: Yes, you can try this at home

09/8/2011 | Los Angeles Times (tiered subscription model)

Thomas Keller says home cooks can replicate expensive sous-vide equipment using a large cooler, plastic wrap and a probe thermometer. A well-sealed picnic cooler should retain water temperature for about an hour, he said, and for longer cooking times the temperature can be adjusted by adding more warm water.

View Full Article in:

Los Angeles Times (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY