What did the beagle think of it?

Thank you Nick for this! It’s a fantastic innovation!

Jake

Thanks for commenting, and good luck with the steak! Let us know how it turns out!

I’ll give this a boil. It’s worth a shot. I’ll let you know how it goes. Thanks for all the good information from words to steaks. Amazing.

I’ve taken note of your concerns–actually, the oven method I’m describing above doesn’t even work as well as a stovetop method: fill a large stockpot with water, heat it (on low) to your chosen temp (using a thermometer, obviously), and then place your meal in the bags and drop it in!

I usually do this method now, as it’s faster and I can watch it the entire time (I have a thermometer that alerts me to a temp setting). It’s worked flawlessly so far, and I’ve even used it to cook other proteins as well, like chicken and shrimp. 

Thanks for stopping by!

There are safe ways to do sous vide without the fancy equipment, but one needs a very accurate thermometer for the water. It could probably be done on the stovetop even, with the right thermometer in at all times and somebody watching it. But the best home, DIY method, one which allows for safe cooking at fairly low temps, just like the sous vide machines, involves adding a digital temp regulator to a slow cooker, crock pot, or large hot pot. There are many instructions for this online, and it’s even been described on NPR (Fresh Air perhaps and of course Splendid Table).

WIth a digital temp control attached to a slow cooker, you would also improve your slow cooker considerably — you could actually specify the exact temp, and not just do Low or High, etc.