photo by Ken Hively/LAT
The Los Angeles Times looks at "poor man's sous-vide" in Low, slow and succulent. Instead of using an immersion water bath and vacuum-packing the food to be cooked, the article describes a simpler technique: Ziploc baggies! Place food in a zippered freezer bag, place bag in warm water, poach. The results look pretty good, and the three recipes at the end of the article sound tasty. I think I'll try out the salmon and see if it actually works. [via The Ethicurean]
