Stew a la vacuum

This is how to make a slow cooked "sous vide" stew at low temperature - in this case a "Pot au Feu". First you need vacuum bags to fill them with meat and vegetables. Here we have pieces of Osso Bucco with leaks, carrots, parsnips, onions, potatoes, bay leaves, parsley, black pepper corns, sea salt an a cup of vegetable stock. The bags are then vacuumed and sealed tight. No air inside. Just for the record: you can prepare bags in advance and put them in the fridge for a few days, or in the freezer for a few months. It works the same with the bags "cooked". A very convenient way to preserve food.

Then what you need is a immersion heater - in our case a "Anova Nano Precision Cooker". Basically, you fill a container or large pot with water, fix the heater on the side of it while making sure that the end of the device is immersed. Next, you place the sealed bags in the water and start cooking using the Anova app.

The end result: the "Pot au Feu" has been slowly cooked for roughly 10 hours at 82°. The meat and the vegetables melt in the mouth and the stock is concentrated and fragrant. Best eaten with Dijon mustard.

 A bottle of Bourgueil is the perfect companion. 
(note the gun on the label - the wine maker must be an Arsenal fan)