Seal them into a zip-lock bag with some salt, pepper and herbs, drop it into the water and wait for two hours. The meat comes out delicious and tender. But Boris, I can hear you scream, what about the delicious Maillard reactions you get in a pan, the crunchy brown bits that impart so much of the flavour? Well, fear not, gentle reader: Enter my favourite kitchen tool, the blowtorch:
|This is cooking the way I like it|
Mmmh. Don't let the awful white-balance fool you, that piece of dead turkey was scrumptious.