Duck or strange love (or how I learned to stop worrying and love the (flavour) bomb that’s cooking very low and slow).
I’ve become increasingly intrigued by the concept of sous-vide cooking over the last few months, but I’ve been put off by the extreme set-up costs associated with this oh-so-trendy way of cooking. Sous-vide, incidentally, means cooking under vacuum, at a low temperature for a long time. The idea is to preserve flavours and cell structure better through super-slow cooking. It’s actually a pretty simple concept, and in theory one can’t go far wrong with the ‘low n slow’ cooking style. However if you look online there are a lot of very expensive pieces of kit designed to relieve you of your hard-earned cash along the way.
That’s the thing: it’s one of the those ‘art vs. science’ techniques. I’m definitely more artistic than scientific, although I’ve watched as a more technical style of cooking has become more popular, thanks in part the Hestons and Ferrans of this media age. However I’m also a pragmatist. It was reading a review of ‘Modernist Cooking‘ that made me think, dammit, I should have a go at this malarkey. So I decided to rig up a rather Heath Robinson-esque DIY sous vide cooking kit. Take one slow cooker (rather a kitchen favourite, cost under £20 when I bought it a couple of years ago.) Add one inexpensive electronic cooking thermometer/probe from Clas Olsen (a tenner to you and I). Finish with a lot of cling-film and some zip-lock plastic bags. There were promising reports of similar setups on the net. But would it actually work?