New cooking methods ... sous vide

[Baby Lee]

Originally Posted by Baby Lee

I actually switched to my rice cooker. The 'high' heating element is much stronger and gets hotter, but the 'warm' setting is below the end level. So I didn't have to plug and unplug it, just toggle the switch. And even the warming setting would slow the cooling of the water, particularly with the lid on.

I checked it every 15 min or so, and had to toggle about half of the time, probably 5 toggles between cook and warm. Might have gotten away with less.

Also, the cooking element is strong enough that you didn't need to use it for long. Say you want your meat at 135, and the water drops to 129. It would take like 3 min of the cook setting to be at 135 and rising, so set it back to warm.

A tight lid makes all the difference. Warmed it up to 130 at 8am, and it's sitting at 129 at the moment on the warm setting.

Previous time, I had to leave the lid loose, as I needed a jar of water to hold the package down as it was sealed with a bit of air in it. This time is fully vacuum-sealed.