Jacob,
Hi I've been considering buying "Modernist Cuisine" just wondering your opinion on Sous Vide especially at home. Does it really make that big of a difference in flavor? what is your opinion on the foams and centrifuge cooking? and food processing ingredients now being used at home? do you think this is all really the way of the future? can a home Sous Vide and home Vacuum sealer do the job that a professional kitchen set up can? I guess over all I'm just wondering if you think the home cook has any business getting into all this? Thank you, Eric
