Theron wrote:
>
> Has anyone tried "Sous Vide" cooking, mentioned by James Silverton in the
> post just above this one? This sounds like a wild, and probably successful
> new way to get the degree of doneness you want and retain the moisture
> content. As well the meat interior should break down and be more tender. It
> appears that you cook with the meat in a vacumn container in simmering water
> very slowly to the internal temp. you wanted. As wiith the low temp
> roasting of the eye of round I wrote about just above, I'd sear the meat
> first, and then put it into a double ziplock, suck the air out[when the Mrs.
> isn't looking], and immerse in simmering water to the internal temp. I was
> looking for.
>
> Has anyone tried such a technique? Take a look at this site:
> http://www.cuisinetechnology.com/pdf...ide-Basics.pdf
>
> Thanks for any advice and thanks to James Silverton for bringing this up.
>
> Ther

I'm more interested in cooking my food, not incubating it. If I'm going
to invest time/effort/money in equipping for a technical cooking
technique it will be a pressure-fryer i.e. "Broaster".