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Cookbook | Recipes | Ingredients | Cooking techniques

Sous-vide is a method done by French chefs by placing the food in a vaccum pouch, usually with butter or sauce added, then sealed and dropped into water around 170°. Do this right and you will be rewarded with delicious food. Do this wrong and you die horribly of botulism or something else. As you can see, this method isn't recommended for home use.