Isn't sous vide just slow cooking in controlled temperature while hermetically closed? Though I want to see molten salt instead of water...
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you can get the same effect, and have a lot more fun, by using industrial solvents
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The trick is finding a bag material that won't dissolve in your solvent.
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the precise temperature control allows for complex polymers from the bags to perfectly penetrate the meat adding a pleasant aftertaste
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Most of the sous vide experts say to just use the ziplock bag. The vacuum sealing doesn't matter, but the temperature does
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Does removing more air help, even if you aren't concerned about the plastic composition?
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Does boil in a beer cooler count? http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html …
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