crock pots
Ever noticed how Heston Blumental and other fancy-pants chefs vacuum pack meat and then simmer them in water baths for ages? If you cook meat at a low temperature for ages and don't let it dry out it will taste delicious, my Gran could have told them that. Get a crockpot/slow cooker, put in meat, cover in stock or booze, go out for a walk all day, come home to tasty meat. Gammon in cider, lamb/mutton neck/shoulder curry, beef in beer, lambb shanks- all are super easy and super tasty. The cheaper (and tougher) the meat, the better the result. Don't bother with vegetables - most do not soften at temperatures below 100c :-)
(bryo, Fri 29 Jun 2012, 18:40, 4 replies)

Cooking something in a stock is very different to sous vide.
And pretty much any veg will cook in a slow cooker.

But slow cooking rocks.

I mean ... don't slow cook rocks ... they don't soften at temperatures below about 1200C.
( Dr. Shambolic je suis charlie, Fri 29 Jun 2012, 19:46, closed)

I went out with a girl who liked a bit of pork in cider

( Ghoti Fingers, Fri 29 Jun 2012, 20:07, closed)

Can't beat a bit of wet ham ;)

(wehttamman via B3ta for microwave, Sat 30 Jun 2012, 2:32, closed)

Sous vide is one of the oldest and best ways to cook some types of food. Try cooking a shoulder of lamb this way, then finish on a scorching hot griddle for a few minutes

( Fucking hell Jeff I am not a robot, Sat 30 Jun 2012, 16:34, closed)