Sunday, August 14, 2011
[hxioqqma] Low temperature deep frying
What happens if you deep "fry" something (e.g., meat) at a relatively low temperature (compared to regular deep frying), perhaps 170 F (below boiling, but enough to cook the meat), or 220 F (barely above boiling)? Probably takes hours to cook. This could be experimented with a slow cooker.
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http://en.wikipedia.org/wiki/Sous-vide
Yes, sous vide in oil, without the vacuum pack.
Ah, I see now. I've never tried. You wouldn't get the crispy outside, so I'd be a little worried about things becoming infused with oil, but who knows.
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