"Serene Vannoy" > wrote in message
...
> On 11/09/2010 07:56 AM, James Silverton wrote:
>> Serene wrote on Tue, 09 Nov 2010 07:52:10 -0800:
>>
>>> On 11/09/2010 02:54 AM, Curt Nelson wrote:
>>>> To :
>>>>
>>>> Thanks for asking my opinion on sous vide. I started out
>>>> writing a quick blurb, but it soon turned into more of an
>>>> actual subject, so I bumped it up to pole position.
>>
>>> Thank you so much for doing so. My geek partner is starting to
>>> make noises about wiring up a sous vide rig, so I forwarded it
>>> to him.
>>
>> Would a crock pot with a very low setting and Food-Saver vacuum bags
>> work for "sous-vide"?The combination would be a lot cheaper than the
>> rigs I've seen advertised.
>
> Yeah, this all started with a crockpot hack (see the thread called Hacking
> your slow cooker for Sous Vide), but you need to really precisely control
> the temperature, so you'd need to add in a thermostat thingy (the
> technical term).
>
> Serene
>
>
And, if you wanted to do something medium rare, 125-130F from edgee to edge
in a standing rib roast, you would have to hold the cooking liquid at
exactly that temp. for quite a long time. That's what Curt is trying to do
in a crockpot. It's fascinating, though a fair amount of work. I'd probably
screw up setting up the hardware somewhere along the line.
Kent.
Kent