Out of the Frying Pan.

The article explores the cooking technique of sous vide, where food is vacuum sealed, cooked, chilled, and reheated. While the technique is part of daily life in other countries, such as France, it is generally frowned upon in the United States. Some chefs believe that certain foods, especially grass-fed meats, taste better when cooked sous vide. INSET: WHERE SOUS VIDE IS (SOMETIMES HIDDEN) ON THE MENU.