– A new way of cooking

I discovered in « LII New This Week » from March 16th an item entitled « The Slowest Food: Why American Chefs Have Taken Up Sous-Vide Cooking « .
http://lii.org/cs/lii/print/news/32
The article from Slates provides an overview of « sous vide … the practice of cooking food at low temperatures in vacuum-packed plastic bags. (‘Sous vide’ is essentially French for ‘vacuum-packed.’)
It points to a site for all those interested in new cooking trends. This sous-vide cooking seems to be coming from France (have you ever heard of it?). My hostess in England used it last week, and I must say the result was very tasty. It seems that the trend of « crackly crust » is out of fashion at the moment in the US. Discover the technique in the article and the forum.
http://www.slate.com/id/2123101/
http://forums.egullet.org/index.php?s=f679637c3907822b4cc77ef04aba5b45&showtopic=39023&st=0

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