Heston Blumenthal

"It's going to revolutionize home cooking in ways that the microwave didn't even dream of doing." [Photographs: J. Kenji Lopez-Alt] The principles of sous-vide (French for "under pressure") cookery are simple: seal the raw food in a vacuum-sealed plastic pouch, then submerge it in a water bath that is kept at the final temperature you want to serve the food. So, for example, a chicken breast reaches the precise point where its proteins have...