Cheap way to sous vide?


(Beverly Turner) #1

The Food Lab suggests a regular cooler with water at the temp you want will work?!

(Guardian of the bacon) #2

I’ll take my Sous Vide, Thankyou. One of the big advantages is the water is constantly circulating so the water next to the meat holds a cosntant temp. I can set it and forget it, I doin’t have to frog around with getting water to an exact temp. I also like doing extended cooks for larger tougher cuts of meat.

(Georgia) #3

Sounds like a delicious hot tub of meat.