donbob wrote:As far as low temperature cooking, look into 'sous vide'. I use it often. In fact, my sous vide has been running at 135F for the last five days. The food has been changed and consumed/frozen, but something has been cooking continuously. It produces very tender protein given the proper time.
I bought a sous vide last month and have to say that the food is crazy good. I bought it to help me incubate some ferments (tempeh and natto) but have used it for meats too. Tender and lovely. Yum! It's simple and forgiving. The only thing I don't like is that the meat is submerged in a plastic bag but I haven't had time to research alternatives yet. Have you found alternatives to plastic bags Donbob?