@Cerberus they’re a countertop cookware with a closed top that is good for cooking things slowly for hours, maintaining somewhere in the range of 175-200 °F or about 80-90°C. They’re a bit hotter than the sous vide, and don’t involve a water bath
Some people use them to cook unattended when not in the house, particularly on cuts of meat that need a long cook time to get tender
Ah, heck. Just slightly burned the tikka masala I’m making - the slight burnt smell from the broiled meat covered up any “starting to burn” smell from the sauce
@Cerberus I'm guessing yes, but I've never had a gas-stove to compare with :P I also really like it because my induction plate makes quite a bit of noise (when everything else is silent, you can hear it turning on and off in short burst when on a low setting), and the slow cooker was absolutely silent.
@Cerberus Too late, already scraped and mixed - it usually sticks a bit and that gets scraped, so I didn’t realize until I started mixing and saw the burned bit. But fortunately it wasn’t enough to adversely affect the flavor
What I do is one small scrape in the centre, without stirring. Then check the scraped bit. If it is too burned, no more scraping, and a transfer to another pan.
@Tinkeringbell more modules to assemble lunch packs than whole meals - from hard boiled eggs to pea soup. So far, I have fewer meals than planned, but that’s because family decided to just eat the “convenience food” just while it’s there.
But I will continue to module prep, because we have a bit of a family emergency. My parents are both down with Covid, that means I have to supply meals for my Grandma and uncle.
