"James Silverton" > wrote in message
news:jEYFi.3272$1n1.1326@trnddc02...
Can you buy the equipment and how difficult is it? I've
> heard both wonderful and damning things about the method but people were
> talking about its commercial use.
> James Silverton
> Potomac, Maryland

I have had luck with a GE countertop roaster set to 150f and a Taylor probe
to monitor the water, it has maintained +/- 8 degrees so far over a five
hour period. It has a inner pan for the water bath. My initial worry was
any hot spots that might burn a hole in the the plastic, hasn't happen. Set
the Probe alarm to go off if it gets too hot and don't keep opening the lid
too much
to check it, but do watch for water level.

Took a 2-3 lb chunk from a pork belly the other day, seasoned with S&P,
fresh Thyme & Garlic. Very good, better than any braised or confit I've
ever had.

In early experimentation when I tried to do stovetop, I found the sides of
the food saver bags failed if the water got too hot, the manual sealstop and
bottom held.
Food Saver says keep below 170f. The manual says DO NOT seal sides, so I
will try that next.

Here are a couple of links but you probably already googled them:
http://www.mccradysrestaurant.com/01....htmltheirTemp controller http://www.control3.com/4130p.htm but you migh tcheck one-Bay. As for food poisioning: just remember cleanliness, ph, temp but youknow these already http://www.cdc.gov/ncidod/dbmd/disea...botulism_g.htm