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Sous Vide ?
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<blockquote data-quote="TAFKAP" data-source="post: 5286210" data-attributes="member: 7776"><p>"YES"</p><p></p><p>I've done that before in a pinch before I had an immersion circulator. But maintaining a constant temperature is something that requires some significant babysitting, and it's near impossible at low temperatures. Then imagine trying to do it for a couple to four hours. Plus, the circulation is key to even cooking. The device has a paddle that stirs the water around, so if you don't have that, you'll have temperature gradients in your pot. </p><p></p><p>The Weston device I posted up there is a steal at $53. Plus its c-clamp design is the best one I've seen. Order it and be done.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5286210, member: 7776"] "YES" I've done that before in a pinch before I had an immersion circulator. But maintaining a constant temperature is something that requires some significant babysitting, and it's near impossible at low temperatures. Then imagine trying to do it for a couple to four hours. Plus, the circulation is key to even cooking. The device has a paddle that stirs the water around, so if you don't have that, you'll have temperature gradients in your pot. The Weston device I posted up there is a steal at $53. Plus its c-clamp design is the best one I've seen. Order it and be done. [/QUOTE]
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