--- In FairfieldLife@yahoogroups.com, Emily Reyn <emilymae.reyn@...> wrote: > > Fabulous Alex! Â I will try this for a boneless, skinless chicken > breast (although I like the skin, I sometimes buy them). Â 9.5 > times out of 10 I overcook them and they come out dry - sauce or > no sauce. Â They can be undercooked one minute and overcooked the > next. Â I had given up. Â
Sorry to be a Debbie Downer, but you need a special "water oven" to cook sous vide. Chefs first started cooking this way using laboratory grade water baths, which cost $1000+. Some years ago, a company that makes digital temperature controllers came out with a $120 unit into which you plug in a crock pot or rice cooker, filled with water, and the controller turns the electricity on and off, keeping the water at exactly the temperature it's set at. That's the set-up I use, but there's now a company that makes a reasonably priced consumer water bath: http://www.sousvidesupreme.com/ Still kinda pricey, and for best results, you should have a foodvac for vacuum packing the food to be cooked. If you already own a crock pot, and you have $150 burning a hole in your pocket, you can still get the latest version of the unit I use: http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=44
