New cooking methods ... sous vide

[lewdog]

Originally Posted by DJ's left nut

Expound.

How does the instant pot circulate the water to ensure uniform temp?

I don't use mine nearly as much as I used to. I've just found enough other uses for meats I would otherwise sous vide. Roasts and such I just boil, shred and fry for thinks like Vaca Frita or Carnitas. Pork chops and good steaks just don't need it and the texture isn't quite perfect. Anything I might braise like short ribs can just be done on the induction top and/or oven in a good dutch oven.

I still use it for fish and occasionally for large batches of stuff like Chicken wings that I want to finish at a tailgate when I have like 10 lbs of them and don't have the space to cook them indirect for as long as it would take.

But I've gotten away from using my Joule as much as I used to.

Well the Instant pot doesn't circulate from my understanding but it seems to work just fine with the sealed bags. Runs a few degrees hotter so I just adjust lower and go from there. I just like it because I don't have to store some other cooking basin or gadget.