(Non-)Fast Food

[Morrigoon]

If you get a vacuum sealer, you can enter the cool world of Sous Vide cooking. I don't know any good links for it (my brother is the one who's into sous vide) but a quick search did produce this thorough (if dry) page on the topic.

Basically, you season and vacuum-seal your food, place it in a water bath just a degree above the desired doneness temperature, and because it's sealed in a bag with its own juices and no air, you can cook it at that temperature for an insane amount of time without it drying out or overcooking. Then freeze the cooked food, and when you're ready to eat, pull it out, unseal, and heat it up in a more traditional way (but quicker because it just needs to be warmed up to a pleasing temperature).

[RStar]

Sous Vide cooking sounds interesting, but keeping a steak in a warm water bath for 24 hours is both scary and inconvienant. But I could imagine the texture and juciness would be quite remarkable.

* Note-(I hope everyone keeps in mind I'm on vicodin for my surgery, so anything odd I say and any spelling errors-more than usual- can be chocked up to that)*