Gastrovac

Gastrovac / a machine that cooks food in liquid under vacuum pressure. Because liquids under vacuum boil at a much lower temperature, using the Gastrovac you can cook a piece of protein at an actual temperature of, say, just 60°C (140°F) even while the liquid is actually boiling around the protein. This results in the liquid penetrating and tenderising the meat without overcooking the protein with temperature. I have found this works particularly well with lean prime cuts of protein.