‘The Perfect Egg’ with Sous Vide Béarnaise Sauce and Seared Polenta Cake
When it comes to home cooking, I prefer to keep things simple. I got into sous vide cooking a few years ago and I absolutely love the method as well as the extra tender and flavorful outcome I get every.single.time. So I got pretty excited when I learned about Sous-Vide magazine. It’s a magazine by real chefs and scientists, so you know everything you make is going to be delicious with clear and precise instructions!…
KEEP READING!
KEEP READING!
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