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<p>posted by BGB, November 15, 2012</p>
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<h1>Low and Slow</h1>
<p>This week I am extremely excited about a new cooking technique called sous vide. In sous vide cooking, you submerge the food (usually vacuum-sealed in plastic) into a water bath that is precisely set to the target temperature you want the food to be cooked to. In his book, Cooking for Geeks, Jeff Potter describes it as ultra-low-temperature poaching.</p>

<p>Next month, we will be serving Sous Vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before November 30.</p>

<p>blackgoose@example.com
555-336-1800</p>

<p> Warning: Sous vide cooked salmon is not pasteurized. Avoid it if you are pregnant or have immunity issues.</p>
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