??Boiling vacuum packed meat pre searing

[Pugsey]

I've noticed that most chefs seem to put meat in a vacuum sealed bag (often adding herbs etc as required), boil it, then sear in a pan rather than simply roasting in oven. It certainly seems to result in tender meat. Given most of us don't have the vacuum packing kit in our kitchens (well I certainly don't!) is there a way of achieving the same effect for the home 'chef' - a loosely used term for me!

Edited by Pugsey on Friday 7th December 16:20

[Pete Franklin]

They do not boil it but heat to specific temperatures you can achieve this with a zip lock bag a pan of water and a thermometer but its not very easy to control. if you want to go the whole hog you can build or buy a temperature controlled water bath but that costs a bit more http://www.pistonheads.com/gassing/topic.asp?h=0&a...

[Stig]

Or rather, 'sous vide' to give it the technical term

[Pugsey]

Cheers guys. I did appreciate it was a bit more scientific than actually boiling it by the way!