I understand the principle. It's a water bath, in a sealed environment, that takes food to a temp and holds it there. I'm using my daughter in law's to warm up BBQ, and it seems pretty simple. My vacuum sealer bags say they can be used sous vide, but not over 165, and it got me to wondering if there are others specially designed for higher temps that aren't vacuum seal? Reusable?
Being in TexAgs jail changes a man……..no, not really