So, I have a sous vide cooker. it keeps a water bath at a regulated temperature and allows you to slow cook things, vacuum sealed in a plastic bag. For meat, it is supposed to be a way to cook and tenderise it, without cooking fully- so 1 hr of cooking for a steak, but still pink and juicy.
I have the Anova Sous vide cooker.
Now I have to find out how to use it.
Starter points:
Sirloin steak. Rare 58˚c for 1 hr. Medium 60˚c for 1hr