Kent wrote:

> As you probably know, sous vide cooking is the commercial rage these days.
> Thomas Keller, owner and executive chef of the "The French Laundry", the
> only Michelin 3 star restaurant in California and only one of several in
> the U.S. has just written a book about sous vide.

Yes and he would very much like you to pay $49.95 for it,
and he appreciates you jumping on the hype bandwagon.

> I think it would be pretty
> difficult to do in the home because of equipment requirements. It's of
> interest to this newsgroup because it's tied to "low and slow".

I have a a good deal of experience with sous vide and I don't have
much good to say about it. There may be some legitimate applications
for it in commercial kitchens but not for food quality reasons. It's a
non-starter in that department.

>
> Cook's Illustrated is the editorial product of Christopher Kimball, who also
> has/owns a raft of other food related products. He produces "America's Test
> Kitchen" and "Country Cooking" on PBS every Saturday. The mistake can be
> attributed to their science editor, Guy Crosby, Ph.D.

Problem is, anyone with basic knowledge of food science should
have caught that. I laughed out loud when I read the claim.

--
Mort