Plug my rice cooker into it, fill it (the rice cooker) with water and the controller then maintains the desired temperature of the water. Why? Sous Vide cooking is low temperature cooking. For example, I am currently cooking lamb backstraps at 58degC (136F). They will be done in 2hrs and then I will quickly brown them on the BBQ.
They should be moister.
Here is the space to watch: [Late breaking news: Delicious!].
Have done chicken breasts (70C/158F) and they were much moister than normal method. Plus can't overcook.
Fish is brilliant. Moist & flaky.
The jury's out on eggs. A couple of attempts were less than encouraging. The white was not set to my liking. But early days.
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