On 1/9/2016 9:16 AM, Ophelia wrote:
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> "dsi1" > wrote in message
> ...
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>>
>> It's a cold soak as a nod to tradition. In something like a slow cooker I
>> doubt that it's necessary - another good thing about slow cooking
>> beans. I
>> like the idea of fire and forget cooking. I'll probably use it a lot then
>> get sick of it. I think it's a lot of fun - for now. My guess is that I
>> could use it to sous vide.
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> Mine is a sous vide/slow cooker but it is meant to be like that. I don't
> see how you couldn't use yours for both I suppose, but does it use temp or
> just high/med/low? You will need proper temps for the sous vide.
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My cooker is labeled "warm" instead of "low." I'd label it with "Warm"
"Oh Yeah!" and "For Professional Use Only." I'd like it more if my
cooker was labeled like that. I've used my rice cooker on the warm
setting to cook shortribs. It kept the temperature fairly constant at
130F. My guess is that I could use the rice cooker to slow cook beans.
I'll have to try that one of these days.

I might be able to cook bread in the slow cooker. It won't get browned
but that's what God invented propane torches for.