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| I have the Anova Sous Vide cooker. I use Ziploc baggies to cook in. I have cooked some roasts in it and they have turned out wonderful. I haven't done any sort of finishing after for crust, but it works wonderful for cooking low and slow. The benefit of using it is that you can cook lower than what is typically thought of as safe temperature and still be safe. The first roast that I cooked was for 28 hours at 134 degrees Fahrenheit. It was a real cheap cut I picked up at the grocery store, but it ended up being very juicy and tender. Also did a pork roast for 24 hours at 137, and my sisters were stunned at how juicy the pork was when we made pulled pork sandwiches. It's a real neat tool as one of my friends recommended making mashed potatoes in there with herbs and butter, but I have yet to try that.
Side note-If you fall into the category with my dad, in which it ain't done till its leather, you really aren't going to like it. | |
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Anyone using the Sous Vide cooking method or heard of it?
