STEADY MEALS Why you need to start slow cook­ing, fast

Cosmopolitan (UK) - - Contents -

We’ve been in­tro­duced to the con­cept of a de­con­structed cheesecake. We’ve learned that a sprin­kling of pome­gran­ate makes even the most pa­thetic salad look pol­ished. The next game-changer? Sous vide. Keen food­ies will know it’s been around for years, but new tech­nol­ogy is bring­ing the trend into our kitchens. Ba­si­cally poach­ing with a twist, sous vide in­volves zip-lock­ing your food, pop­ping it in a pan of wa­ter and us­ing a gad­get to slowly raise the tem­per­a­ture, evenly cook­ing it, with no need for oils or fats. Our favourite de­vices in­clude the ul­tra­lightweight Joule by Che­fSteps (£189), Anova’s Pre­ci­sion Cooker (£139) – both of which con­nect to your phone via Wi-Fi/Blue­tooth – and Lake­land’s Sous Vide Wand (£99.99). Par­don us while we fill in our MasterChef ap­pli­ca­tion forms.

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