Although it's one of the hallmarks of spring and a classic partner for strawberries, rhubarb can be difficult. Cook it too long and it gets mushy; if it's not cooked enough, the fibrous plant is hard ...

Vacuum-packing equipment is available at many stores, but sous vide cooking equipment is primarily available online. From a $1,000 immersion circulator to a stovetop pot with a water thermometer, sous ...

Duck confit is a classic dish. Chicken is less expensive and works well for home sous vide preparations. Serve with crispy potatoes and a lentil salad. Tyler Fox Special to The Star If you dine out ...

The fourth recipe following "baking" "steaming" "boiling" was developed in France as cooking at low temperature does not destroy nutrients sensitive to heat, if it is meat it will be finished ...

A 12-hour slow-cooked pork with its crunchy skin, soft, tender and juicy belly cooked Colombian style with arepa purée arrived at the table warm with aromas of butter and pepper. This is a traditional ...

Used when making foie gras, terrines etc.Vacuum cooking method (low temperature cooking method)Is a French recipe that cooks ingredients and seasonings in a bag and then cooks at a temperature of less ...

The steak is perfect – or closer to perfect than any beef that has emerged from my kitchen before. Juicy, full of flavour, salmon-pink inside and as meltingly tender as a Mills & Boon kiss. My father, ...

This stainless-steel cooking pot based on a traditional Japanese design uses a double-wall construction to create a vacuum that insulates the contents to retain heat for long periods. The Maho Nabé ...