Had a meal prepared with one last night. Very efficient way to cook meals without using a lot of energy.
Food for thought.
http://www.preparednessplus.net/cart/Thermal-Cookers/
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Had a meal prepared with one last night. Very efficient way to cook meals without using a lot of energy.
Food for thought.
http://www.preparednessplus.net/cart/Thermal-Cookers/
Can you elaborate about the process a bit? Is the food inside the two small containers, out of contact with the boiling water, or is everything you cook immersed in the water directly?
I don't know about this version but I think it is similar to a sous vida machine restaurants are starting to cook with. The ones I saw use a vacuum seal bag with the food, say a steak with seasoning and sauce. You put the bag with the frozen steak in the hot water bath on a rack and it heats the food up to the specific temperature of the water. It is supposed to keep the food from overheating and drying out. You can get a steak to medium rare all the way through instead of cooked on the outside and medium in the middle.
You cook meat in the pot for 5 minutes or veggies for two minutes at a full boil. Put the pots in the cooker. Let the heat from the pots cook your meal for six hours and your meal is done.
Quote:
Originally Posted by Scogin
I built several restaurant style sous vide cooker. My dad who is in the restaurant business laughed at the idea until I cooked him dinner. Cooked some ribeyes for like 5 hours, perfect medium rare and more tender than a filet. Then I really sold him on it, cooked a flak steak (shoe leather) for 24 hours, and pulled it out perfectly medium rare and so tender you could cut it with a fork.