Chef Jerson Ferns simmers water on an induction cooker, puts on a lid and inserts a digital thermometer at 65 degrees from the side. "That's our desi sous vide set-up," he grins.

Next, he places four chicken drumsticks that have been marinated in oil, garlic, salt, pepper and rosemary springs in a zip-lock bag. He pushes the contents to the bottom of the bag and runs his palms across the mouth of the bag to remove any air. He then seals the bag and immerses it in the water bath.