Sous Vide

Sous vide means sealing food in a bag and cooking it in a water bath held at an exact temperature with an immersion circulator. A steak at 54°C comes out medium-rare from edge to edge and can't overcook if you leave it an extra hour. Use a zip bag and lower it into the water to push the air out. Steak needs one to three hours depending on thickness; chicken breast, 90 minutes at 63°C. The food comes out grey, so pat it dry and sear it hard for a minute per side to finish.