posted on Jun, 5 2016 @ 09:08 AM
Ketsuko, this is exactly the recipe my husband and I were looking for! He recently wanted to try sous-vide cooking (lo temp, looong time, water bath),
but after exploring it, we decided that the required cooking vessels were way too expensive but a crockpot wasn't quite right.
For another reason (travel), we had recently purchased a Hot Logic Mini Personal Oven. It worked better than expected for the reason purchased, but he
got the idea to try a sorta sous-vide after we returned home. We did steaks (in cooking bags). It worked....maybe not true sous-vide but better than
Then we were wondering what else we could try. A couple days ago we did our grocery shopping and got some pre-seasoned meats (a tri-tip and a pork
loin). When I saw your recipe, I knew we just would have to try it! Being that we are two retired "honored citizens", we neither eat mass quantities
of anything as when young nor do we have to feed a family, so we cook at the most a pound and a have of meat at a time (which gives us a few meals).
Plus, the mini-oven can only hold at the most six cups.
What I will have to do is cut down the recipe, and skip the added lard/oil and liquid, since we're using the mini-oven. And, yes, the bag sure makes
for easy cleanup.
Note to anyone wanting to cook in that Hit Logic Mini Personal Oven. Some people sell them with a Pyrex 6-cup baking dish. Buy it or buy your own to
use, but use it. Since it was my husband using it the first time for his "sous-vide", I left the kitchen (or I might have been tempted to "offer
advice"). I did mention the Pyrex dish, but he politely declined. Well, sure enough.... just as I thought could happen, all the meat juice spilled out
of the bag. The little oven is no problem to clean.... but I wasn't looking forward to it. He did look at the mess and say, "Hmmmmm, I guess next time
we'll use the glass dish." I kept my mouth shut.