Think underwater slowcooker. If you want medium-rare beef, you set the temperature to 138 degrees and let the meat sit in there for 2 to 24 hours (inside a vacuum-sealed bag). It's not going to overcook because the temperature never gets above 138 degrees.
You can cook fish, shellfish, vegetables, or virtually anything else that you can put inside a vacuum-sealed bag.
Absolutely you can spice the meat.
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