Sous vide cooking
 

This is where you hold the food at something near its minimum temperature for cooking in a circulating water bath.

It really opens up some options.

I bought a gnarly chuck roast, the kind that usually gets ground up. I cooked it for about 30 hours at 130 deg. F, then seared it. All that connective tissue that would have made it inedible melted into a brothy goo and it was soooo good. It's perfectly medium rare all the way through and then the searing can be done with just an eye for the perfect brown.

Dh said, "thanks for the steak, honey".

It's also nice to have a supply of eggs cooked at 145 deg. F sitting around. They're versatile and I can heat them up a tad to get them firmer when I need to.

Re: Sous vide cooking
 

Hmm interesting!!

So you used your slow cooker? Did you have to buy a circulator? Sounds delish!

Re: Sous vide cooking
 

Slow cooker was the closest category I could find.

I used my stew pot with the pasta insert. The vacuum sealer's on the fritz so I got the air out of ziplocs by submerging them, then weighted the bags down with silverware.

I used a candy thermometer for the temp. I took ds's water circulator from a fountain he got for Christmas. :shifty

Here're a couple pics of the set-up. Ignore the submersible LED lights. They are from the fountain and were better off not dangling over the stove.

What's underneath...

http://i1108.photobucket.com/albums/...pscf508b0d.jpg

With the pasta insert in place...

http://i1108.photobucket.com/albums/...ps08dab16f.jpg

Wow! Resourceful mama! That's awesome! :tu