"dsi1" > wrote in message
...
> On 1/9/2016 9:16 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>
>>>
>>> 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.
>>
>> 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.
>>
>>
>>
>
> 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. 
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