Sous Vide has piqued my interest for a while. Like most people, I can't afford one of these units. Much like a deep fryer. Great when you need one, but takes up a lot of space and not used much.
I vac a lot of leftovers and reheat them in a pot of boiling water, right from the freezer. Often wondered if this could technique could be used with the same results. Keeping proper temps would be difficult and time consuming. On a gas stove it would be a PITA, but an electric stove or hot plate, it might be achievable.
Then I find this on my homepage this morning:
http://appetiteforlife.msn.com/recip...wt.mc_id=msnhp
And a video explaining further:
http://appetiteforlife.msn.com/home/...ackers/season5
Haven't dragged out the crock pot, but I will. Need to know what temps it'll run. Won't cook in plastic wrap either. Sealer bags, for sure.
Any thoughts or opinions?
I vac a lot of leftovers and reheat them in a pot of boiling water, right from the freezer. Often wondered if this could technique could be used with the same results. Keeping proper temps would be difficult and time consuming. On a gas stove it would be a PITA, but an electric stove or hot plate, it might be achievable.
Then I find this on my homepage this morning:
http://appetiteforlife.msn.com/recip...wt.mc_id=msnhp
And a video explaining further:
http://appetiteforlife.msn.com/home/...ackers/season5
Haven't dragged out the crock pot, but I will. Need to know what temps it'll run. Won't cook in plastic wrap either. Sealer bags, for sure.
Any thoughts or opinions?
Comment