PORK LOIN SOUS-VIDE WITH STIR-FRY VEGETABLES AND WHITE RICE ON OCTOBER 5
October 7, 2010
[gallery link="file" columns="4"] Sous-vide, French for "under vacuum", is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures. Food is cooked for a long time, sometimes well over 24...