Sous-vide cooking has gained popularity in recent years, and while it often requires special equipment like immersion cookers and special sealed bags, you don't always need it. Here's how you can cook ...

Melissa Clark makes sous vide salmon with fresh herbs and turns it into fried rice with fresh veggies and a creamy frittata with ricotta cheese. Cooking salmon using sous vide produces the most ...

Here’s how to cook the flavor-packed fish so that it never ends up pale or dried out. Salmon is Seattle’s spirit food—it’s impossible to live here and not be obsessed with this pink-fleshed, ...

Add Yahoo as a preferred source to see more of our stories on Google. If you aren't familiar with sous vide, it's a French term that translates to "under vacuum." The concept of sous vide is that you ...

Marinate the salmon with dill leaves and lemon juice. And cover it completely with sugar and Himalayan salt and keep it for 24 hours. Remove the salt and sugar coating and the moisture released from ...

What better time than the New Year to embrace new pieces of equipment and cooking techniques? Sure, it can be daunting to venture into unknown territory (admittedly, sous vide scares us too!), but ...

The other night for supper we enjoyed truly beautiful truffled sous vide salmon fillets. They were light and flavorful with a texture that was near perfect: delicately firm, yet deliciously moist. In ...

Maria Hines of Tilth in Seattle turns salmon buttery-soft and rare in just 12 minutes. For more-well-done fish, up the water temperature. Preheat a water bath to 122° for rare salmon, 160° for medium.

Add Yahoo as a preferred source to see more of our stories on Google. A sous vide heat circulator attached to a pot of water. - Annick Vanderschelden Photography/Getty Images At first glance, sous ...