Don't know which web page...I found it looking for how to cook a lamb roast. It happened to be a DIY page for cooking via a homemade Sous Vide.
As instructed, I tested my small cooler to see how quickly it lost heat and plunged my bagged lamb into 150ºF water for 5-6 hours. I know, the article said rare lamb should be 135ºf or so but my husband doesn't eat rare and I eat lamb only when it's given to me so haven't acquired the taste entirely. Worked great. Will use the method next nice beef I have as it was perfectly pink and I never get beef quite right. The downside is that with the DIY method, you're cooking your food in a plastic baggie, likely not the best of health preserving methods. Ben Alkire of Purdue University developed a distiller specifically designed for essential oils. You might try one of those...or at least give him a phone call. Dr. Rob Pappas may know of other home distillers...or at least he could give you a tip or two on avoiding toxicity. Saralou //www.hort.purdue.edu/newcrop/people/bha.html ://www.hort.purdue.edu/newcrop/people/bensresume.html ://www.nature-helps.com/agora/faq4.htm //homedistiller.org/oils.htm //essentialoils.org/ //freetheanimal.com/2010/01/rack-of-lamb-sous-vide.html ://www.seriouseats.com/2010/04/the-food-lab-perfect-rack-of-lamb.html //www.dangourmet.com/2010/01/pork-loin-roast-sous-vide.html //www.thethermalcook.com/?p=807 //www.helium.com/items/1826452-how-to-use-a-cooler-to-cook-meat-sous-vide // gizmodo.com/5461100/sousvide-supreme-review-how-to-cook-from-the-inside-out On Tue, May 25, 2010 at 12:02 AM, Norton, Steve <stephen.nor...@ngc.com>wrote: > > Because of some posts by Renee, I may try my hand at essential oil > extraction but I am not sure that will be cost effective but maybe in > certain cases. > .....Sous Vide cooking looks to be one way to cook and preserve > meats and vegetables while retaining a large amount of their vitamins. > Sous Vide is a cooking method that cooks food at low temperatures in > vacuum sealed bags submerged in water. Temperatures are carefully > controlled at temps below boiling. Cooking can take several days at the > lower temperatures. Vitamins, even vitamin C, are mostly retained, even > during storage in the sealed cooking bags. This may be the ultimate > crock pot. > The main drawback is that Sous Vide cookers are expensive. You can do it > manually but it takes a great deal of your time. > But I came across plans for a DIY Sous Vide cooker that you may even be > able to simplify some more than it is. The plans use a microcontrolled > heater but I think that one could devise a method using a simple digital > thermometer that has a settable audio temp warning capability. The > audio warning could be used to halt the heater for a predetermined > amount of time when the desired regulated temperature is achieved and > maintain satisfactory temperature control. A digital thermometer of that > type costs around $20. > Sous Vide cooking does not reliably kill all pathogens and so food must > still be refrigerated or frozen but the food will keep for an extended > period of time without a significant loss of vitamins. Again, something > such as silver citrate or magnetic pulsing might help to extend the > period of preservation. > > For those who may be interested here are the plans for the DIY cooker: > > http://lifehacker.com/5545690/build-your-own-electronically+controlled-s > ous+vide-cooker<http://lifehacker.com/5545690/build-your-own-electronically+controlled-s%0Aous+vide-cooker> > > > > A study on the nutrient retention of Sous Vide cooking: > > http://www3.interscience.wiley.com/journal/123342834/abstract?CRETRY=1&S > RETRY=0<http://www3.interscience.wiley.com/journal/123342834/abstract?CRETRY=1&S%0ARETRY=0> > > > - Steve N > > > > -- > The Silver List is a moderated forum for discussing Colloidal Silver. > Rules and Instructions: http://www.silverlist.org > > Unsubscribe: > <mailto:silver-list-requ...@eskimo.com?subjectunsubscribe> > Archives: > http://www.mail-archive.com/silver-list@eskimo.com/maillist.html > > Off-Topic discussions: <mailto:silver-off-topic-l...@eskimo.com> > List Owner: Mike Devour <mailto:mdev...@eskimo.com> > > > -- BREAK ROOM Tax Service Location: 211 Court Street, downtown Decatur ~next to (east) the Post office ~across from (south) the Court House Mail: P O Box 74, Decatur, IN 46733 Email: breakroom.deca...@gmail.com Web:1040.com/BreakRoomTax-Decatur Phone: 260/724-2011 ...render unto Caesar the things that are his, and unto God the things that are God's...
