I read that brining makes meat moister by causing protein cells to absorb water from the brine via osmosis (Wikipedia) So I thought, hmm, why not kill 2 birds with 1 stone: brine + slow-cook ...
I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believe that at high temperatures, chemicals ...
I want to try out low temperature cooking of some meat, e.g. beef I don't have a reliable oven and am looking for advice before starting. Or alternatives to ovens. I heard some people use meat in ...