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Next up was salmon served two ways one brined, the other unbrined.
It's essentially a safe-guarding technique that helps protect the outermost layers of your food from drying out too much through overcooking.
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Now that, top Chef has brought sous-vide awareness to home cooks everywhere (and if you've eaten at a fancy restaurant in the last five years, chances are, at least part of your food was cooked sous-vide it was only a matter of time before.
Kenji Lopez-Alt, the principles of sous-vide (French for "under vacuum" ) cookery are simple: seal the raw food in a vacuum-sealed plastic pouch, then submerge it in a water bath that is kept at the final temperature you want to serve the food.