"dsi1" wrote in message
...

On Saturday, November 26, 2016 at 11:06:38 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, November 26, 2016 at 1:49:33 PM UTC-10, Seymore4Head wrote:
> > It looks good. Anyone tried it? What is the point of vacuum seal?
> > Would it work to just boil it in a non air tight bag?
> >
> > https://youtu.be/QO_V3h14Fyc?t=200
>
> You don't need no stinkin' vacuum seal. Just submerge bag in a bowl of
> water
> to remove air. Sous vide works great for fried chicken.
>
> https://www.youtube.com/watch?v=IVR6w_RFlDs&t=111s
>
> =====================
>
> And do you 'boil' it as he suggests?
>
> --
> http://www.helpforheroes.org.uk

I suppose one could do that but typically I aim for a temperature of around
140 degrees, which would be about 60 degrees in your part of the world.
Oddly enough, my little rice cooker is able to hold that temp just fine.

===============

Yes, I use similar temps Your wee rice cooker sounds perfect for small
amounts.
As you know mine is big but I usually cook sous vide a lot (In difference
packages) and freeze. It can also can be used as a slow cooker.

Mine looks similar to this one. I can't find mine online though, it is
quite old
now.

https://www.andrewjamesworldwide.com...e-package-p386

--
http://www.helpforheroes.org.uk