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Yep the "sous-vide" thing has been reported to me as the safest approach by a lab specializing in the design of new food for top cooks and industrial food. B

• tstrimple 5y ago
  Sous vide is relatively inexpensive. You just need a container big enough (plenty of people use plastic or styrofoam coolers) and entry level Sous vide machine are a little over $100 last I checked. All the device does is recirculate water and it heat up to a certain temp for a few hours. Not much to them.
  • jefftk 5y ago
    Yes: if someone wanted to switch entirely from traditional cooking to sous vide they would need much less equipment, and it would be cheaper. (Not that I would want to give up browning)
• BBC-vs-neolibs 5y ago
  I'm wary of the use of plastic in sous vide. What about softeners in plastic and unknown hormonal imbalances because of plastic.
• hansvm 5y ago
  When I was low on funds I prepared a quasi sous vide with an ice chest and just manually adding hot water every ~20min (hot tap water is close to enough, you only have to boil like one extra pot). I cooked it a few degrees (F) hotter because the temperature variation was greater than a commercial unit and I was a bit concerned about food safety, but the outcome was similar. Nowadays you can get a model that clips onto one of your pots and works great for under $70. It is a bit specialized, but I use mine a lot.