Welcome to Silk, Jiten! I'm a big sous vide fan but Sheela has the same concerns you have - cooking food in a plastic bag or long periods. She's surprisingly well read on additives and plasticizers in extruded plastics! But sous vide is so good for meat, especially things like chicken breast, that I cook sous vide at least once a week
It's a great hack for indian cooking. I make a version of Sheela's Malvani mutton curry with sous vide mutton that's really tasty Thanks and regards Narendra Shenoy On Mon, 25 Feb 2019 at 00:02, Jitendra Vaidya <[email protected]> wrote: > Thank you for the welcome, Huda and Deepa. > > Huda, "The Food Lab" looks quite interesting. Thank you for the > recommendation and yes, would love to get the recipes from your Mum. > > "Patthar ka gosht" looks like a recipe I would like to try but the coal > used for heating the stone seems incidental as I do not see how it would > impart any flavor to the meat. I think a pizza stone in an oven will likely > work equally well. > > Speaking of cooking techniques, has anybody tried Sous Vide? I would love > to try it but the thought of cooking food in a polyethylene bag for long > periods of time puts me off. > > -Jiten >
