COOK LIKE A PRO

Food & Drink - - TREND SPOTTING -

How does a fancy restau­rant cook meat so per­fectly? There is a good chance it was done with an im­mer­sion cir­cu­la­tor (a.k.a. sous vide). In­vented in the early ’70s, sous vide is a method for cook­ing sealed food slowly and gen­tly in a hot wa­ter bath yield­ing con­sis­tently moist, even and ten­der re­sults. Most im­mer­sion cir­cu­la­tors—from brands like Anova Culi­nary (from $169.99, anova­c­uli­nary.com) and San­saire ($269.99, the­bay.com)—now clip onto a large pot, and are small enough to stow away in a uten­sil drawer. While sous vide takes time and of­ten re­quires sear­ing be­fore serv­ing, you’ll never over­cook a steak or chicken breast again.

FOR: Par­ents with school-age chil­dren or uni­ver­sity stu­dents.

FOR: Food­ies who like to play chef on week­ends.

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