My name is Bo Nash and I started Sous Vide Techniques as a journal of my own journey into cooking under a vacuum and with immersion circulators. I’ll try to document, as best as I can, what I do, why I do it, and how it turns out.
What I am not:
- I am not a chef.
- I am not a restaurant professional.
- I do not work in the food industry.
- I am not a full time blogger.
What I am:
- I am a guy who really likes to cook.