Never having read about this style of cooking I was curious so I did a little research. What I found reminded me of what used to be called 'terra cotta' cooking. Special unglazed cookware was used at low temperatures for extended times. I have seen this done with a flour/water paste seal so none of the juices are lost.
An interesting topic. Thanks for bringing it up. PT ----- Original Message ----- From: Saralou Pedigo To: [email protected] ; [email protected] Sent: Wednesday, May 26, 2010 12:20 PM Subject: CS>OFF Topic Sous Vide Cooking Don't know which web page...I found it looking for how to cook a lamb roast. It happened to be a DIY page for cooking via a homemade Sous Vide. As instructed, I tested my small cooler to see how quickly it lost heat and plunged my bagged lamb into 150ºF water for 5-6 hours. I know, the article said rare lamb should be 135ºf or so but my husband doesn't eat rare and I eat lamb only when it's given to me so haven't acquired the taste entirely. Worked great. Will use the method next nice beef I have as it was perfectly pink and I never get beef quite right. The downside is that with the DIY method, you're cooking your food in a plastic baggie, likely not the best of health preserving methods. Ben Alkire of Purdue University developed a distiller specifically designed for essential oils. You might try one of those...or at least give him a phone call. Dr. Rob Pappas may know of other home distillers...or at least he could give you a tip or two on avoiding toxicity. Saralou //www.hort.purdue.edu/newcrop/people/bha.html ://www.hort.purdue.edu/newcrop/people/bensresume.html ://www.nature-helps.com/agora/faq4.htm //homedistiller.org/oils.htm //essentialoils.org/ //freetheanimal.com/2010/01/rack-of-lamb-sous-vide.html ://www.seriouseats.com/2010/04/the-food-lab-perfect-rack-of-lamb.html //www.dangourmet.com/2010/01/pork-loin-roast-sous-vide.html //www.thethermalcook.com/?p=807 //www.helium.com/items/1826452-how-to-use-a-cooler-to-cook-meat-sous-vide //gizmodo.com/5461100/sousvide-supreme-review-how-to-cook-from-the-inside-out On Tue, May 25, 2010 at 12:02 AM, Norton, Steve <[email protected]> wrote: Because of some posts by Renee, I may try my hand at essential oil extraction but I am not sure that will be cost effective but maybe in certain cases. .....Sous Vide cooking looks to be one way to cook and preserve meats and vegetables while retaining a large amount of their vitamins. Sous Vide is a cooking method that cooks food at low temperatures in vacuum sealed bags submerged in water. Temperatures are carefully controlled at temps below boiling. Cooking can take several days at the lower temperatures. Vitamins, even vitamin C, are mostly retained, even during storage in the sealed cooking bags. This may be the ultimate crock pot. The main drawback is that Sous Vide cookers are expensive. You can do it manually but it takes a great deal of your time. But I came across plans for a DIY Sous Vide cooker that you may even be able to simplify some more than it is. The plans use a microcontrolled heater but I think that one could devise a method using a simple digital thermometer that has a settable audio temp warning capability. The audio warning could be used to halt the heater for a predetermined amount of time when the desired regulated temperature is achieved and maintain satisfactory temperature control. A digital thermometer of that type costs around $20. Sous Vide cooking does not reliably kill all pathogens and so food must still be refrigerated or frozen but the food will keep for an extended period of time without a significant loss of vitamins. Again, something such as silver citrate or magnetic pulsing might help to extend the period of preservation. For those who may be interested here are the plans for the DIY cooker: http://lifehacker.com/5545690/build-your-own-electronically+controlled-s ous+vide-cooker A study on the nutrient retention of Sous Vide cooking: http://www3.interscience.wiley.com/journal/123342834/abstract?CRETRY=1&S RETRY=0 - Steve N -- The Silver List is a moderated forum for discussing Colloidal Silver. Rules and Instructions: http://www.silverlist.org Unsubscribe: <mailto:[email protected]?subjectunsubscribe> Archives: http://www.mail-archive.com/[email protected]/maillist.html Off-Topic discussions: <mailto:[email protected]> List Owner: Mike Devour <mailto:[email protected]> -- BREAK ROOM Tax Service Location: 211 Court Street, downtown Decatur ~next to (east) the Post office ~across from (south) the Court House Mail: P O Box 74, Decatur, IN 46733 Email: [email protected] Web:1040.com/BreakRoomTax-Decatur Phone: 260/724-2011 ...render unto Caesar the things that are his, and unto God the things that are God's...
