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I meant wall-clock time. You have a point that there are lots of recipes that don't need much hands-on time - I personally do that a lot. However, since wall-c
by munchbunny 9y ago
I meant wall-clock time. You have a point that there are lots of recipes that don't need much hands-on time - I personally do that a lot.
However, since wall-clock time often does need to go up to an hour, you have to schedule it into your day. You can't put the chicken into the oven if you're not home. I think the allure of 15-30 minute recipes is that 30 minutes is sort of the upper threshold for spontaneity: "I'll just cook whenever I get home." The problem is that if your filter is "recipes that take less than 30 minutes of wall-clock time," you end up with a very restricted book of recipes to work with.
- tomjen3 9y agoI have a sousvide cooker and a slow cooker so that I can have the machines make food for me when I am not at home. Throw some meat into the sousvide in the morning, come home to a really nice piece of meat that you can take right out of the machine. Save any excess and reheat out the next day.
- Chris2048 9y agoYou need a pretty good (tight) container though, or the water evaporates. I intend to get one of those blowtorch attachments to sear afterwards, although I suspect griddle/thick base pan might do just as well.
- Vendan 9y agoNot terribly, rough fit (like, my tub has a half inch gap around the hole where the circulator goes in) will be negligible water loss unless you start talking multi-day cook times. I just cooked some meat for 24 hours and lost about 2~4% of the original water level