"Giusi" > wrote in message
...
>
> "Theron" ha scritto nel messaggio >
>> "Omelet" wrote in message
>
>> People talk about "sous vide" cooking in a crockpot. You'd have to use
>> the low temp setting.
>>
>> Ed
>
> The whole thing sounds like a try at the Darwin Award. When training for
> a culinary career, one is taught that food spending time between 38° and
> 140° is a shortcut to food poisoning and lawsuits. I frankly think this
> needs to be left to the pros for a while yet, because they obviously know
> more about this than the resrt of us. You describe deliberately leaving a
> piece of meat in that temp range for hours. I think your shoe leather may
> have saved your butt this time.
>
I'm only interested in trying this with beef, which we tend to worry about
less than other meats. Based on this one experiment I think most of my beef
will get seared and very slow roasted, or smoked. I'd like to sear, and very
slowly smoke at 150F, cut the heat at about 120F, and let the temp.slowly
rise to 130F. You can brine the beef, which reduces bugs somewhat. The old
electric Luhrs Jensen would do this. I did a turkey that way once. Brined,
smoked at 150 for five hours, and then roast the turkey. Take your
doxycycline 2 hours before eating.

Ed