5 Things a Former Alinea Chef Wants You to Know About Sous Vide — High Tech at Home

April 1, 2016

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http://www.thekitchn.com/feedburnermain

Whenever anyone mentions the steady rise of sous-vide cooking, I think of that scene in The Devil Wears Prada where Meryl Streep explains to a snorting Anne Hathaway how a trend is born. The pivotal line, “You think this has nothing to do with you,” gets to point of this scene: Some trends are intentionally constructed — like the color cerulean, or in this case, sous-vide cooking. In this scenario, Alinea, the celebrated Chicago restaurant, was the leading engineer of the trend. For an insider’s take on this cooking method, I chatted with Nicholas Lomba, a former Alinea chef, to find out what he thinks a home cook to know about sous vide.

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