Sous-vide

The days when Koko was mentioning sous-vide in her videos are long gone. But the ability to prepare meat — and of course not only meat — using this method is a fantastic option. It could be a kilo chunk of meat, chicken breasts, thighs, or carrots… the possibilities are endless.

The first thing we tried was rabbit, because we happened to have one. Nothing complicated — just salt, pepper, and butter. Set the temperature and wait. One trap is keeping an eye on the water level, because it evaporates even at just 65°C. Another is cooking time. Recipes obviously list it… but if you have a rabbit from a home-raised animal that gets more exercise than shop-bought ones, you need longer — to let it tenderise. Likewise, fresh meat will need a bit more time. The foundation is a table of what goes in at what temperature and for how long — like this one.

Either way it's a brilliant gadget. If you're preparing larger amounts, just flash-chill it and put it in the fridge or freezer — and you've got it ready to go.