A lot of what I read refers to cooking meats for days, not just hours. What is the point in that? I don’t want to plan a roast 3 days out, if I want roast, I want it tonight, not 3 days from now. Or is all that talk of days, just that, talk? I really want an answer to this. I haven’t gotten one of these because of that talk.
I will be making my own mozzarella balls going forwards, thanks to WineandWhey classes, so the steady temp would be nice, but you can get thermometers that cost under $10 for that.
Thanks for starting this thread, there is a lot to learn about this topic.