On Wednesday, August 9, 2017 at 5:09:56 AM UTC-7, Ophelia wrote:
> "pltrgyst" wrote in message news >
> 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
>
> ==
>
> I have a sous vide machine that doubles as a slow cooker, but of course I
> can choose the temps.
>
> I haven't heard of a slow cooker that can do that yet.
>
> Mine is like this:
>
> https://www.andrewjamesworldwide.com...BEgJb FvD_BwE
>
> --
> http://www.helpforheroes.org.uk

That looks like a very nice set up. And the price is quite reasonable as well.