What do you think of this sort-of sous vide method from Hank Shaw and Simply Recipes? I'm thinking it's worth a shot.
This method takes the same idea of sous vide cooking but removes the need to purchase an expensive sous vide cooker. Normally for sous vide cooking, you vacuum-seal your food in food-grade plastic and immerse it a temperature-controlled water bath for an extended period. The food cooks slowly and gently without losing any of its natural juices.
In Hank Shaw's method, you tightly wrap the seasoned chicken breast in plastic wrap and drop it in a pot of barely simmering water. Turn off the heat and fifteen minutes later, your chicken breast is perfectly cooked all the way through, without any loss of moisture.
Lest you feel nervous about the interaction of plastic wrap and the hot water, Elise points out in her recipe notes on Simply Recipes that the water always stays below boiling, so melting plastic shouldn't be an issue. She also recommends using only good-quality plastic labeled "microwave safe."
Take a look at the full method:
Have you ever tried this technique? What do you think of it?
(Image: Faith Durand)