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 vacuum sealed plastic bags that they cook in a pot of water, (easier to measure temperature?)
What are the timings for weight/temperature combinations?
What dis/advantages does low temperature cooking have compared to grilled?
Anything else I should now before trying out?