Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors

“I believe sous vide is significantly safer than most cooking methods,” says Douglas Baldwin, a mathematician at ChefSteps, a Seattle-based food and technology company. He spent months creating pasteurization charts for his own book, Sous Vide for the Home Cook. “It’s so much more predictable.” But there are a few things you need to pay attention t

the indispensable object in most chefs' shtick — is the simple plastic squeeze bottle.