That wierd sous cooking thing seems totally pointless- its just a bolt on heating element??
How is that better or different from just boiling that bag in water on a hob at low heat for an hour? I dont get the benefit.
As long as you check the water temp with a thermometer and time it- both of which are easy.. seems like one of those useless junk cooking devices that costs a fortune to do something you can already do.
last edited at May 17, 2020 1:05AM