Todd Hall - Slow & Low on the Waterfront

You’ve seen it on Top Chef and probably tasted the technique at top restaurants around town; sous vide is all the rage. That’s why Todd Hall, of Temazcal in the Seaport District, is wishing for a Sous Vide Supreme with his name on it this holiday season. Designed for home use, the mini water oven is more appropriately sized for smaller batches, but still allows everyone – from amateurs to experts – to cook food to perfection. It’s as easy as heating water. Literally. Food gets seasoned, sealed in vacuum bags and submerged in the water bath where it cooks for a long time at a low temperature, so there’s no need to obsess about overcooking. When it’s done, it can be seared and sauced (as necessary). Hall loves how tender and flavorful his St. Louis ribs and lamb racks come out. Splurge on a sous vide machine for your very own culinary trendsetter and you can help them find their favorite sous vidable dishes.