Perhaps after the egg, the best food to exhibit the true triumph of sous-vide cooking is salmon. The already-tender fish is rendered nearly translucent when cooked in the low, steady heat of a water bath. But how many of us actually have the equipment on hand to make this for a weeknight dinner? Thanks to this technique from Diane Morgan, it's probably more of us than you think.
from Recipe | The Kitchn http://ift.tt/1rVsHQz
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