Publisher's Synopsis
Foods sealed in a container enable the most effective transfer of water's energy to the food while also preventing evaporation. Put the seasoned food in a plastic bag, and then use a straw, a vacuum sealer, or the water immersion method to squeeze the air out of the bag. For sous vide cooking, a vacuum sealer is not necessary. This one's a no-brainer: Sous Vide BBQ provides you with a path to some of the best meat you'll have the pleasure of tasting. Overall honors must go to The Food Lab for a well-written, easy-to-follow book that covers all bases.
