A Slow-Motion Trainwreck Facing the Meal-Kit Industry

Re:A Slow-Motion Trainwreck Facing the Meal-Kit Industry by tomjen3 on Tuesday June 27, 2017 @11:53PM (#14651579)

I 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.

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Re:A Slow-Motion Trainwreck Facing the Meal-Kit Industry by Chris2048 on Wednesday June 28, 2017 @07:58AM (#14653339)

You 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.

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Re:A Slow-Motion Trainwreck Facing the Meal-Kit Industry by Vendan on Friday June 30, 2017 @01:04PM (#14672052)

Not 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

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