Grant Achatz, chef of Chicago’s Alinea, spends some time in the kitchen of his business partner, Nick Kokonas, showing how he would cook a Thanksgiving turkey. En sous vide. In a zip-lock bag, at that. With stuffing on the side — cooked in a bag, too. This is way too cool.
Recipes are supposed to follow soon.
2 Comments | 
Cooking, General | Tagged: Alinea, Cooking, Food, Grant Achatz, Nick Kokonas, Sous Vide, Thanksgiving | 
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Posted by Varmint
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