Sous vide cooking is a fantastic, foolproof method of cooking and it has to be said although I love my Sous Vide Supreme machine which currently sells for £310 it is a bit on the expensive side. Also it's quite big and takes up space in the kitchen; it's almost the size of a small microwave.
If you've always fancied sous vide cooking but can't afford a traditional sous vide machine or don't have the space then do read on as Codlo is the answer!
Codlo is a controller that transforms most rice/slow cookers into an instant sous vide machine when filled with water. It works by allowing the appliance to switch on and off and is controlled by a small temperature probe to keep the water bath to a set temperature. Codlo is not only space saving but it's far cheaper to buy than a traditional sous vide and currently available at just £119
Having been sent the Codlo to try here's how I got on:
I know from experience that eggs are one of the hardest things to cook perfectly using the sous vide method. So, I set myself a mission which was to put the Codlo to the test by cooking the perfect poached egg!
You will need a rice cooker or slow cooker in order to use Codlo. Plug Codlo into the power socket, plug your rice or slow cooker into Codlo and fill the slow cooker with water. Put the temperature probe from Codlo into the water and set the desired temperature.
You can also set the end time if you wish but most things (other than eggs) cooked by the sous vide method will stay cooked and won't cook any further which means food can't really over cook food. Poached eggs however do need a set time otherwise they will become hard and not poached.