This article was taken from the January 2012 issue of Wired magazine. Be the first to read Wired's articles in print before they're posted online, and get your hands on loads of additional content by <span class="s1">subscribing online.
Cooking sous vide (whereby food is vacuum-wrapped and slow-cooked in a water bath) can be expensive. Jim Fisher (cookinfrance.com) offers a more cost-effective, but equally delicious, method.
The equipment
The bigger the pot, the more water is involved and so the more consistent cooking will be. "It prevents sharp variations in temperature," says Fisher. Use a sugar thermometer, which you can buy from a specialist kitchen shop.
The wrapping
"Wrap up your food like a Christmas cracker," says Fisher. Six layers is enough. It must be tight -- you want heat transferred from one layer to another, without air pockets. "It's also a good idea to season the cling film itself."
The heat
Stick to minimum safe temperatures because of health concerns.
Chicken needs at least 62°C. Beef and lamb need 58°C to 61°C, veg the late 70s. Be careful with your choices: "The technique doesn't lend itself to green veg."
The cooking
"If the temperature rises, take a cup of cold water and tip it in," says Fisher. The trick is anticipating the temperature increases -- it's like running a bath for an infant. Constantly monitor it for half an hour, and then you're done.
This article was originally published by WIRED UK
