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The slow cooking concept works similarly. In this process, the base of the slow cooking pot transfers heat up to the bottom of the dish. It brings out the flavour in foods. Cover and cook on high for 30 minutes or until thickened. China vacuum compressed bag Slow cooking pots are useful throughout the year. Tuscan pork and pepper stew While the world is running after fast food, let’s not forget the good old times when food was made at leisure and flavours lasted forever. For instance, on a cold winter day, the aroma of hot soup is welcoming and in summers slow cooking pots do not heat the kitchen the way an oven might do..”Across the world, chefs have been ‘sous vide’ slow-cooking vacuum-packed food in water baths for years. Sous vide’s history started in NASA labs in the 1960s, with sealed-bag meals prepared for astronauts; then it moved to 1970s France, where nouvelle-cuisine chefs such as Albert Roux and Henri Gault loved the idea.Speaking about the evolution of slow cooking in modern kitchen, chef Pogakula elaborates, “I like sous vide cooking method (which means sealed bag cooking) a lot. This heat then spreads to the sides of the dish and cooks the food inside. Sous vide has been slow because, of course, of the boil-in-the-bag taint, but also because of expense.So what exactly is slow cooking? Chef Prem K.Lemon chicken with makhani gravy and mustard potatoesIngredientsFor Marination Chicken breast 200 gmLemon rind and lemon juice 2 nosSalt black pepper to tasteChopped thyme 3 gmCajun spice half teaspoonOil to grill 10mlMakhani gravy 100mlBoiled Baby potato 4 nosKasundhi mustard 10 gmCoriander spring for garnishMethod Marinate chicken with mentioned spices and keep aside for one hourGrill and cook in the oven and keep asideNow season baby potato with mustard and keep on a slow flame to heat it upln another pan heat makhani gravy and keep asideNow plate with all the above ready dishes and serve hot.”  Cumin and star anise lamb shank with malai broccoliIngredients Lamb shanks 1200 gmCumin seeds 15 gmStar anise 10 gmTomato paste 150 gmCarrot (big chunks) 120 gmLeeks (big chunks) 80 gmCelery (big chunks) 50 gmOnion (¼) 50 gmElephant garlic cloves 5 gmCooking red wine 400 mlBay leaf 1 gmPeppercorn 3 gmLamb stock 2 litreRefined oil 250 gmSalt to tasteMethod Toast the cumin and star anise in a pan and keep asideHeat the oil in roasting tray and sear the lamb shanks until it turns golden and keep asideAdd vegetables and saute until charred colour comes to it, add cumin and star aniseDeglaze with wine and reduce till 1/10 Add stock and tomato paste to itReturn back the lamb shank and cover with aluminum foilBraise in the preheated oven at 160 temperature for four hoursTake out the shanks and strain the stock and reduce to sauce consistencyTuscan pork and pepper stewTuscan pork and pepper stew Ingredients Boneless pork loin roast, cut into 1-inch cubes 750 gm Olive oil 2 tablespoonsDiced tomatoes 5Chicken broth 2 cupsPeppers slices 2 nosDry red wine ½ cupOrange marmalade 50gm Minced garlic cloves 2 nos.Combine cornstarch and water until smooth; gradually stir into stew.The best thing about the return of THE slow cooking trends is the revival of MANY OLD DELICIOUS recipes.Dried oregano- 1 teaspoonFennel seed ½ teaspoonPepper ½ teaspoonCrushed red pepper flakes (optional) - 1/8 teaspoonCornstarch 2 tablespoonsCold water 2 tablespoonsHot cooked fettuccine (optional) MethodIn a large skillet, brown pork in oil; drain. Like all good things, great professional innovations in cooking transfer to the domestic kitchen pretty quickly. Now technological advances mean the home cook can use sous vide too. A wide variety of foods can be cooked in it, including one-pot meals, soups, stews and more. Cover and cook on low for 8-10 hours or until meat is tender. Placing all the ingredients in the slow cooker saves preparation time and cuts down on cleanup.Take a large pot and Stir in the tomatoes and add stock, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and pepper flakes if desired. Low cookers usually allow one-step preparation. Less expensive or tough meats, such as chuck steaks or roast and less lean stewing meats, are tenderised through the long cooking process. Pogakula, Executive Chef at The Imperial New Delhi, explains, “We know that when we heat our food on the burner, the heat rises up on the sides of the pot and the food within is heated. The best thing about the return of slow cooking trends in commercial kitchens is the revival of classic recipes and delightful flavours that never fails to impress. They knew the old technique of cooking en papillote (in an oiled paper bag) to seal in flavour and juices; plastic was simpler. Serve with fettuccine if desired. Traditionally, Indian chefs have always favored the elaborate cooking methods and techniques which the world is now exploring in depth — for instance, slow stewing of kormas, braising of lamb raan, the slow roasting of whole meat carcass in tandoor and pit slow cooking of spiced meat in rural areas