Sous-vide cooking gives chefs an option

Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it's been out of reach of most home cooks. But if you have heavy-duty plastic wrap, a big cooler chest and an accurate probe thermometer, you can try it.

By Thomas Keller, Special to the Los Angeles Times

September 8, 2011