<<I made a plug-in rig using a wall switch/dimmer that I think uses pulse width modulation. That should reduce the temp in the crockpot which has only fixed temps. Is that what you mean?>>
No. Sous vide cooking requires temperature control to within a degree or 2. Here is a device that accomplishes this: http://www.amazon.com/Dorkfood-Sous-Vide-Temperature-Controller-DSV/dp/B0088 OTON4/ref=lp_7834711011_1_1?srs=7834711011&ie=UTF8&qid=1442680774&sr=8-1 With chicken breasts, for example, you can cook them at 140 for 3 hours. That time and temperature will pasteurize them so that they can be quickly iced, refrigerated for several weeks, and then used as is or seared, reheated, and served. Same with hamburger. Like hamburger rare but concerned about food safety? 3 hours at 132 will render them medium rare and safe. Just do a search for sous vide. Caution! There are charts available for time, temperature, and thickness of food for pasteurization. This is not something to get creative with. Find reliable data and follow carefully. Greg -----Original Message----- From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of archer75--- via Mercedes Sent: Friday, September 18, 2015 9:32 PM To: Mercedes Discussion List Cc: arche...@embarqmail.com Subject: Re: [MBZ] OT: Cooking in a Crockpot Greg Fiorentino wrote: > Note: > What Curt said, but if you wash or rinse the vegetables, then the > water that clings to them is enough. I'm thinking green beans or > asparagus here. Some veggies are great on the grill. Zucchini is a good example: cut them in quarters lengthwise, put them on a hot grill for about 2 minutes on each of the 3 sides for a total of about 6 minutes. This should produce some grill marks. pile them up on a serving plate. They will soften a bit sitting piled up like that. Season (I just use a bit of Italian dressing) and serve. > > If you want to use a crock pot for vegetables, use a temperature > controller device (PID) and keep the vegetables in a vacuum-sealed > bag. This technique is known as sous vide. This technique is wonderful for meat. > Greg I made a plug-in rig using a wall switch/dimmer that I think uses pulse width modulation. That should reduce the temp in the crockpot which has only fixed temps. Is that what you mean? Vacuum sealed bag cooking sounds interesting. Been tempted to buy a sealer and bags for other purposes, so maybe I'll get one and try it. Gerry _______________________________________ 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 _______________________________________ 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
