Summer may be barbecue season….but maybe you should cook those ribs in water first.   I’m Fred Fishkin with technology BootCamp, a report on gadgets and gear.      What is called Sous Vide cooking has been around for a long time, especially in professional kitchens.   But appliances that bring it into the home are catching on…and for good reason.   Cooking food in sealed plastic bags at a constant water temperature…not boiling….produces some great results.   Mary Dan Eades,  co-founder of Eades Appliance Technology, maker of the Sous Vide Supreme water oven….says it is as close as you can get to fool proof cooking…

“So you set the water oven for the recommended temperature for meat, fish, poultry, vegetables, fruit.  You can make yogurt and desserts.  And I probably cook in it five days a week.”

You can’t be in a hurry with this kind of cooking and the use of bags to cook in means added expense.  But the results are impressive.   There’s more info at SousVideSupreme.com.  You can find us at BootCamp.com.  I’m Fred Fishkin.