Very inventive, Skittles.
I have a really old slow cooker. I think I'm going to temp test mine. I think I read somewhere that the older ones cooked food at *unsafe* temps, lol.
Did you order it? If so, please let us know how you like it.This looks and sounds just great Skittle! That steak is just the way I like it.
As far as keeping the heat consistent, you've convinced me to finally order this, as I've been looking at it for some time, and it would be perfect for not only this, but maintaining temps for deep frying.
https://www.piccook.com/?mid=3334603
Metal cookie cutters in the bottom of the crock should work as a wire rack. Cover the bottom with them.
Good idea! I don't have any, but they can't ba very expensive, and it might be nice to have them once in awhile. Thanks!
That's exactly what I was thinking.OR you could just crumple up balls of aluminum foil to raise the food off the bottom.
Did you order it? If so, please let us know how you like it.
I thought that deal sounded too good.Actually I didn't order that one Taxi. As a rule I don't trust those "as shown on TV" items and after reading all those negative reviews on the deal, I changed my mind. That combined with I sure don't need two of them or all the "extras" that they include and the high shipping costs.
I'm seriously thinking about this one..
Amazon.com: Spt 1300-Watt Induction Cooktop, Silver: Kitchen & Dining
along with this pot in the 6 qt. size...
Amazon.com: Duxtop Whole-Clad Tri-Ply Stainless Steel Induction Ready Premium Cookware SaucePan with Cover 3-Quart: Kitchen & Dining
OR you could just crumple up balls of aluminum foil to raise the food off the bottom.
Metal cookie cutters in the bottom of the crock should work as a wire rack. Cover the bottom with them.
If you want to try out SV just us a large pot. Fill 3/4 with water. Use your back small burner. It will take a while for you to experiment with getting a consistent temp of say 145 F. In my case I position the pot only a few inches on the burner. I set the dial to '2' but every stove top is different of course. One advantage of doing this is it sets up a 'convection' and the water gets gently moving up on the burner side than over to the 'off burner' side then down and round and round vertically. This trick is used in commercial restaurants which make a lot of stock. The 'convection' keeps the stock gently moving and what needs to be skimmed off is always collecting at one side of the pot.
Use Zip locks that seal completely and remove all the air. I don't trust these bags to keep the water out so I use a big enough bag (reusable) to fold the top of the bag over the rim of the pot. When I put the glass lid on it holds the bag along the side, but so what, and I position the bag so it doesn't touch the bottom of the pot. When the water temp has reached say 145 F I put in the Zip lock. Immediately the water temp. falls right? I check the temp. periodically. When the temp. has gone back up to 145 F I let the food continue to stay in the water bath for another length of time. By now I've got a pretty good idea how long the method takes to SV a small roast or thick cut pork chops for instance. I always keep accurate notes on SV times to make life easier next time. Right now I'm doing some experiments using different vegetables. I added a bit of clarified butter and couple of drops of fresh lemon juice and a sprig of time. I believe this is the direction SV cooking is heading. At least around here. The beets were cooked to perfection and the added ingredients had time to 'meld' with the beets.
Thanks, maybe it comes from growing up on a farm in Alberta. Also I commercial fished for a couple of decades off Vancouver Island and drove boom boats, and 'sidewinders' and barges and tug boats and ferries for more decades. In the work I did where I did it We were 911! If something broke you fixed it or sunk.' I am happy to say that I was 'ingenious' enough to know I wasn't any good in the restaurant industry and got out barely with my shirt. Too many years working alone or with just an deckhand or two didn't prepare me for all the BS involved in dealing with a bunch of strangers wanting to know why their meal was two hours late. I couldn't tell them my chef and sous chef had both come in again late. Both were loaded. Both loved the same waitress. Fixing things and being creative in my kitchen is my favorite thing to do.puffin 3, has anybody told you how positively ingenious you are? do you work in the food industry, puffin?