"Wayne" > wrote in message
...

>
> Basically, it means cooing food in a vacuum-sealed pouch or bag. Quite a
> few chefs have done this, including things like foie gras, vegetables,
> etc. Supposedly it concentrates flavors and maintains vitamin and
> nutrient content.
>
> --
> Wayne in Phoenix
>


Sous vide!!! That's it!! I am all for anything that will eliminate the
ghastly fumes produced when searing foie gras. LOL..