Sous-vide: what is that?

The sous-vide technique has become an epitome of modernist cooking. The name translates as ‘under vacuum’, and it is usually associated with cooking vacuum-packed food in a heated water-bath, however the vacuum packing is not its most important feature. Its most important feature is precise temperature control of the water. Temperature is an important aspect

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Defrosting

Once-upon-a-time when I had a microwave, I mostly used it for defrosting meat. It is a quick, but not very satisfactory, method. The outside can cook a bit while the inside thaws (especially noticeable with chicken as I recall). Microwaves don’t penetrate more than about 1cm into the food, so defrosting relies on heat from

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