Can I use a slow cooker for sous vide?
I've never attempted sous vide and I've been interested by it. Only problem is my roommate took the food thermometer when he left.. all I have is one of those laser ones in my toolbox. Was thinking the 'warm' setting might be adequate? What temp would be good for my nice fat NY strip? How long? any advice helps, including telling me this is a terrible idea. I do have a foodsaver, btw.
Submitted June 02, 2017 at 03:36AM by TheRealFayt