On 8/6/17 2:36 PM, cshenk wrote:

> Ok, your opinion. I've neen dropping in sealed 'cook in the bag' meats
> in mine for 5-6 years now and letting them do their thing on low or
> warm 140F for a day while floated in liquid.
>
> Been doing a lot of other low and slow cookery for 3 decades.

No, not just opinion at all. Your experience is simply the coincidence
of the heat output of your slow cooker happening to be enough to
maintain the 140 you desire.

Now try your slow cooker at filets desired rare or medium rare, say 125
deg F. You would fail every time.

The advantage of sous vide cooking is its precisely variable temperature
control.

Sometimes just being a dinosaur doesn't make you right -- it just makes
you pig-headed. And I'm older than you are, and have been cooking longer.

-- Larry