Sous Vide

Yes

I use poly science

I have done some reading on this. It all sounds like a great idea, but I think it favors the commercial kitchen more than the home cook.

It is expensive. Even if you go the converted slow-cooker/timer route, in is time intensive.

There are so many things that must be done correctly. The correct handling of the ingredients, removal of air, proper seal, the correct cooking temperature, and the target temperature are all major factors.

Personally, I am not going to devote that much time to a single meat or vegetable dish. I am lured by the concept of doing the entire meal in the same water bath, but again it's too much work.

I'll have my drink and stir my pot/tend my grill. It's my therapy.

There is a ready made controller on Amazon for about $100. You use it with your crockpot or rice cooker.

Found the Link

quote:

---

The DSV is a "plug & play" device that transforms many inexpensive appliances into sous-vide cookers. Most other sous-vide devices cost hundreds of dollars and can take up valuable space in your kitchen, the DSV is the affordable and flexible alternative.

---