Confit is the quintessentially classic French technique historically used to preserve slow-cooked meats, usually cured in salt and then bathed in fat. As well as..
Sous vide eggs are, in fact, slow-cooked eggs, as explained by chef and writer, J.Kenji López-Alt. So we have carried out extensive research on slow-cooking..
Delicate and briny, scallops are a delicacy that are tough to beat. Because they are so delicate, however, they’re easy to overcook. Follow our steps..
