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Steam Oven? (lemmy.world)

submitted 1 year ago by RunningInRVA@lemmy.world to c/sousvide@lemm.ee

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I have a new Miele steam oven and you can “sous vide” with it. I quote that because you surround the bag/food with steam rather than a bath of liquid water. Not sure if that matters? It seems to work ok, but twice the meat came out under what I wanted, although I’m still learning and making progress with each try.

Who else uses a steam oven and what advice can you share?

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