Word: homeness
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...grams obsessively and adheres to her diet whenever she's at a restaurant. On a recent visit to an Olive Garden, it took her 20 minutes to find something on the menu she could eat. She is also exercising regularly. "Whenever I'd try to do a sport at home, there'd always be really skinny people who were always really good at it, and I'd feel kind of awkward," she says. "Here I can give 100% without looking stupid." In November, she and Fahl walked a half marathon. (See how the world's top chefs lost weight...
Fahl was scheduled to leave Wellspring on Jan. 15, but he was still struggling with the program, and DeShon didn't think he was ready to come home. Two days before his departure, she told him he had to stay. "I did my part," Fahl complained. "Why can't I lose the rest of the weight at home...
Thomas Keller, who is often referred to as the best chef in America, is a devotee. So are many of the chefs on TV. Sensing the curiosity of home cooks like me, appliance makers are reaching out to both high- and low-end consumers. The very basic SousVideMagic ($159) works in conjunction with a rice cooker. The SousVide Supreme ($450), which came out in November, is a self-contained unit about the size of a microwave. I decided to test-drive the top of the line: an immersion circulator from PolyScience ($1,129), which, unlike its less expensive brethren, ensures...
...also ensures that no flavor or nutrients will seep out. Depending on what kind of food you're cooking and how tender you want it, you drop your pouch of food into water in the morning or the day before you want to eat it. At night, you come home to something far tastier than what you would get out of a Crock-Pot. Or so I thought. (See the top 10 food trends...
...called Keller for tips. And the greatest chef in America kindly commiserated. He mentioned that he had tried for a year to perfect hamburgers, but they always came out tasting like liver. The technique is hard to master, and the current crop of machines do little to help the home chef get it right. But Keller still believes sous vide cookers will one day become as common as microwaves...