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One fast food chain uses sous vide, the low-and-slow cooking technique usually associated with fine dining, to produce meals ...

Just in time for St. Patrick’s Day, Angie Horkan from the Wisconsin Beef Council is sharing a recipe that will be easy to perfect. No luck needed.

One of my favorite cooking methods is sous vide, which uses a low-temperature water bath to heat food to the perfect internal temperature, which kills pathogens with little risk of overcooking.

My parents were early adopters of the sous-vide trend, and I quickly realized how easy it made slow-cooking meats. The cooking technique involves placing food in a sealable bag and dropping it in ...

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Thawing fish in its original packaging can be dangerous and even cause botulism, according to food scientists. They recommend ...

Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp to show us how to make Sous Vide Corned Beef and Cabbage.