<article> <header> <p>posted by BGB, November 15, 2012</p> </header> <h1>Low and Slow</h1> <p>This week I am extremely excited about a new cooking technique called sous vide. In sous vide cooking, you submerge the food (usually vacuum-sealed in plastic) into a water bath that is precisely set to the target temperature you want the food to be cooked to. In his book, Cooking for Geeks, Jeff Potter describes it as ultra-low-temperature poaching.</p> <p>Next month, we will be serving Sous Vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before November 30.</p> <p>blackgoose@example.com 555-336-1800</p> <p> Warning: Sous vide cooked salmon is not pasteurized. Avoid it if you are pregnant or have immunity issues.</p> </article>