Water spinach and other kinds of vegetables or roots cooked in a macrobiotic pot retain their texture, fragrance and sweet taste. Steamed vegetables and roots are a staple in Vietnamese cuisine, but ...

Traditionally, this method requires a specialized sous vide machine to maintain a precise water ... of sous vide cooking, the science behind it, and practical steps to try it without splurging ...

Specifically, she recommends an "extra deep" pot for long pasta strands to ensure they are fully submerged in water, providing ample space to cook evenly. To start, simply add some water to the pan.