The Second in a Series of Posts Pointing Out That I Was Way Ahead of the Curve
What should I see in the Times today but this:
ONCE you sous vide, you never go back.
That, at least, is the chant of a global pantheon of chefs — like Heston Blumenthal, Joël Robuchon, Ferran Adrià, and Tetsuya Wakuda — who have made this low, slow cooking method the standard in the last decade.