I am a fan of bone broths, but always have a problem with the overnight cooking part.
For the overnight cooking part I have the following options:
- Interrupt cook, let the pot hot on the stove, continue in the morning (this is what I am doing now)
- Cook overnight on the stove (this seems to be a bad idea)
- Cook in an oven overnight. Some people say, that this is a lot safer, than the stove, but I am not willing to do it.
- Stand-alone stove on the balcony. I actually believe, that this should be pretty safe.
- My latest idea: Put the bone broth pot in a big container full of water and heat the water with a sous-vide circulator.
Since sous-vide circulators can not reach as high temperatures as an oven and since they are, after all, in a container full of water, is it safe to assume, that overnight sous-vide is safer than overnight oven cooking? I could make it even safer, by putting the whole thing on the balcony, however this would probably increase energy consumption dramatically.