The Spouse and I are devoted to Masterchef: we watch it religiously and this 2014 series is the best yet. The spouse is a keen cook, you see, and so he’s always looking for beaut new ideas that are do-able at home. But until recently, there was one method of cooking that couldn’t be replicated at home, and that was sous vide, i.e. cooking in a low temperature water bath. It’s a fabulous way of cooking that results in perfectly tender, evenly-cooked meat and fish, with delicious flavour and texture.
So you can imagine how pleased I was to discover that Sunbeam have brought out a sous vide cooker for domestic kitchens, and DJ’s had parcelled it – on special – with the vacuum food sealer machine as well.
The first experiments were with the recipe book that comes with the instructions. We tried hapuka and salmon, and a…
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