sous-vide cooking

[KL_inTheMiX]

has anyone tried / had success with using the TMX as a sous-vide???
I was just reading Thermomixers Soy Chicken inthe Varoma recipe and it mentioned to steam the chook in a bag.
Made me think of the sous-vide method.

I'm guessing that one would have to let the bag sit in the bowl basket as opposed to the Varoma trays
How accurate is the temperature gauge on the TMX? 

so many questions!! 

[achookwoman]

I have been wondering about this also.   Any info appreciated.

[meganjane]

I guess you could do this, but who would want their thermie tied up for 24 hours (or more)?

[Thermomixer]

You can do it, and i have in the basket in bags, but the limiting factor is that you can only do 50, 60, 70, 80 degrees.

The temperature does vary a bit too, but try cooking fish in a bag - and it doesn't need to be vac packed

See this article http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/

[achookwoman]

Thanks for this link,  Thermomixer.   Food for thought.

[KL_inTheMiX]

definately some experimentation required.