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Make: Technology on Your Time Volume 25 by Mark Frauenfelder

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SOUS VIDE IMMERSION COOKER

By Scott Heimendinger

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Photography by Scott Heimendinger

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PRECISION GOURMET

I’m fascinated by sous vide cooking, in which foods vacuum-sealed in plastic are immersed in a precisely temperature-controlled hot water bath to achieve optimal doneness.

But most sous vide (soo-veed) cooking machines are commercial models that cost north of $2,000, and the first “home” version, the countertop SousVide Supreme, is priced in the neighborhood of $450 (not including vacuum sealer), which is still a steep investment for something that ...

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