as the lady said

please explain

It is a tyle of cooking where the contents are heated in boiling water to warm them up.

I do this with curries etc, where I cook them before I go on a trip, then vacuum seal them in a bag and when it comes times to eat, just pop the bag into hot water and let them heat through.

You can then use the hot water for a cuppa or for the washing up water.

BennyT50

We got our vacuum sealer off eBay for around $90 including 4 rolls of bags and buy the bags off eBay for about $36 for 60 meters of the large. Wouldn't be without it

In a sense you are correct but this is a method where you can precisely control the temperature of the food. e.g. a steak cooked in 59oC water will be cooked to a perfect medium rare. It wont over cooked at all and when its done about an hour or so you take it out and sear it on all sides for a minute or so and its the best steak you will EVER eat.

Vegetables cooked in the bag at usually 85oC are spot on.... only the time changes. Chicken can be cooked without drying out to the perfect doneness etc.

Here is a short video explaining it a bit better than I can....

http://www.youtube.com/watch?v=HokQ26SCZ5U

And no I dont sell these or ascciated in anyway. At the moment I control a large pot on my stove top with a handheld temp monitor and I get amazing results. I am however buying a temp controlled unit to do the "hard work" for me.

Here is a time/temp chart.

Embi,

I wasn't going to go into it in the depth that you did, as most of us just want a general explanation. I was aware of all of those complications, but thank you for putting that detail on the forum.

BennyT50

No problems BennyT50. It was more that boiling water at 100oC will overcook the food quite a bit and loose the effect of the cooking method.