http://acswebinars.org/sous-vide
The use of vacuums and precisely controlled temperatures. Sounds like chemistry but is actually Sous vide. Join Dr. Douglas Baldwin as he explains the science behind this precise form of cooking that can make the toughest cuts of meat come out tender, juicy and medium rare.
Webinar Details
Date: Thursday, May 9, 2013
Time: 2:00-3:00 pm ET
