I have been curious about this technique for the last few years, toying with the idea of springing for the $400 or so for the early consumer grade water oven. I was deterred by the price and also the lack of space for such an appliance in my kitchen. A few months back I happened upon a sous vide duck breast menu item in a restaurant, and had to give it a try. It was astonishingly good!
So, when I happened upon this item: http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088 OTON4/ref=sr_1_1?ie=UTF8 <http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B008 8OTON4/ref=sr_1_1?ie=UTF8&qid=1379616851&sr=8-1&keywords=dork+sous+vide> &qid=1379616851&sr=8-1&keywords=dork+sous+vide or http://tinyurl.com/p7m9d66 for only $99, I had to go for it. It works with the el cheapo crockpot or rice cooker you already own. It can produce meals like those served at the French Laundry or other top end restaurants with minimal effort. It makes the best beef, fish or chicken you have ever experienced. It can safely cook rare hamburger or pork or chicken at lower temperatures than would otherwise be unsafe. You can cook beef cuts for extended periods of time (24-48 hours or more) and still have them as rare as you like, but with the connective tissue and gristle softened by the long cooking. Does any of you do this? Greg _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
