Thomas Keller might just be the best chef in America. Not only that, but the man literally wrote the book on sous vide, the preferred geek technique for vacuum-sealed flavour perfection. So what’s it like to work in his kitchen?
I applaud Serious Eats for attempting sous vide in a beer cooler, but the adventurous article didn’t convince me that the mass sous vide revolution would come via Coleman or Igloo.
