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Our friends at ChefSteps recently showed us some tips about the basics of sous vide cooking — the practice of cooking food sealed in airtight plastic bags in a water bath — and essentially reassured us that it’s actually not that difficult with a little bit of training. They followed up this instruction with a handy video demonstrating how to cook sous vide-style with only a ziplock bag and hot water. When it comes to making life in the kitchen that much easier, these guys are good.

So naturally, we were very interested when the team published advice about the differences between following recipes with a measuring cup (volume) and with a digital scale (weight). It turns out one of these methods is nearly three times faster than the other, while leaving just a fraction of the mess. Take a look at the short video below to find out more about saving time both during and after the cooking process.

ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. The site is currently offering a free online class called Cooking Sous Vide: Getting Started, as well as a $10 class called Cooking Sous Vide: Beyond the Basics.

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