Sodexo Chef, Bob Walden, who spent years as an executive chef in five-star restaurants, oversees the sous vide cooking process at UC Davis. It is designed to minimize waste and maximize taste by using airtight plastic bags placed in hot water. [Credit UCTelevision (UCDavis) http://www.youtube.com/watch?v=MBHB6BbYpfE]
HA, Bob of CSC
czzhao 8 months ago