Sous-vide (French for “under vacuum”) is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around […]

A siphon, also called “whipped cream charger“, is a tool originally used to whip cream with a gas (N2O), and now employed in modern cuisine  to create different textures to surprise you. How It All Began Carl Pochtler, born in 1840, is officially recorded as being a turner and producer of surgical syringes and mechanical instruments in […]