This is a link to a New York Times article about sous vide, supposedly the next big wave for cooking. Vacum packed food is cooked in a water bath for a long period of time at whatever temperture you want it to eventually reach. I haven't tried it yet, but I'm definately open to anything that can be left alone while everyone goes off to work without burning down the house.
Under Pressure
By the way, this does require a membership and I am normally against that, but it's the New York Times for chrissake and if still don't want to get one go to Bug Me Not and get a fake one for www.nyt.com.
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