Boil in the bag it most definetly is not! Sousvide cooking is the new thing in home cooking.
Cooking in temperature controlled water baths has long been a way to regulate and calculate exact cooking times but it is also a way to cook at exactly the correct temperature to break down things that can take away from the eating experience such as tendons and connective tissue but leaving all the flavour and nutrients locked in the sealed bag.
Previously only for professional restaurants and upmarket chef’s now sous-vides are making in roads in to the domestic kitchen. We’ve yet to get our hands on one (they seem to have sold out everywhere including John Lewis!) but we have had the best steak we have ever tasted cooked in one.
Fellow internet blogger on the serious eats website commented on their sous-vide pork chops that they were “so soft that teeth were almost unnecessary” which would be great for my uncle Tom!
Heston Blumenthal plans to launch a budget version of the sous-vide at some point hoping that eventually they will become as common as the microwave in our home. He commented that he’d like to see supermarkets have pre-prepared and seasoned food sous-vide ready that we can pop in the water bath and enjoy restaurant quality food with ease. Although they haven’t gone mainstream there have been many sites popping up with recipes you could try including the receipe portal The British Larder site where they have a Potted pigs cheeks with pea custard recipe hmmmmmm.
If your looking to get your hands on one good luck as they seem to be in short supply however try this place if you are looking to buy a sous-vide in the UK.