By Patrick Robinson

If you've never heard of a method of cooking called Sous-Vide (pronounced Sue Veed) it's not surprising. It's unusual and commonly found only in high end gourmet restaurants such as the Herbfarm and Canlis. But Jacques Nawar, owner of Pizzeria Credo in the West Seattle Junction is aiming to change that.

Sous-Vide is a cooking method that involves preparing meats, eggs or vegetables and seasonings in a specially made pouches, from which the air has been removed, and then immersing them in a temperature controlled water bath (less than boiling) for longer than normal cooking times.

Read more

Source: http://www.westseattleherald.com/