Adapting Slow Cookers and Rice Cookers to Sous Vide

August 15, 2015 Culinary Medicine Comments Off on Adapting Slow Cookers and Rice Cookers to Sous Vide

Gourmet, Home-cooked meals – Sous Vide.

Now you can turn your Rice Cooker or Slow Cooker into a precise Sous Vide Machine. Plug this device into your wall, plug the rice cooker or slow cooker into it. Small, compact, allowing precision cooking.

Codlo hand

Here the Codlo unit is hooked up to a Codlo Rice Cooker. I put this on a bathroom counter top – to show how you can save space with this unit but lose none of the precision of the larger units.

Now you can use your rice cooker or slow cooker as a Sous Vide with this simple device.

The device plugged into the rice cooker. Set this up on a small bathroom counter to show how you can save space.

Sous Vide cooking allows precise temperature cooking of proteins and vegetables. It is the preferred cooking method for many great Chefs because of its precision (Thomas Keller, Hester Blumenthal, Jamie Oliver). It has been used for home use since Polyscience introduced its first home unit in 2009. Below is my first home unit – it takes a lot of space – and costs three times as much. I have found that now I prefer the Codlo – simpler to set up, and easy to cook for one or two people. I use the unit below when I have a number of guests, or larger proteins to cook (like a 5 pound brisket).

This is an emersion unit for Sous Vide- made by Polyscience

This is an emersion unit for Sous Vide- made by Polyscience

So if you are interested you can purchase this unit directly – click BUY CODLO

About the Author
You probably first saw Dr. Simpson on TikTok or Instagram or Facebook or Twitter. Dr. Terry Simpson received his undergraduate, graduate, and medical degrees from the University of Chicago, where he spent several years in the Kovler Viral Oncology laboratories doing genetic engineering. Until he found he liked people more than Petri dishes. After a career in surgery, his focus is to make sense of the madness, and bust myths. Dr. Simpson, an advocate of culinary medicine, believes in teaching people to improve their health through their food and in their kitchen. On the other side of the world, he has been a leading advocate of changing health care to make it more "relationship based," and his efforts awarded his team the Malcolm Baldrige award for healthcare in 2018 and 2011 for the NUKA system of care in Alaska and in 2013 Dr Simpson won the National Indian Health Board Area Impact Award. A frequent contributor to media outlets discussing health related topics and advances in medicine, he is also a proud dad, author, cook, and doctor “in that order.” For media inquiries, please visit www.terrysimpson.com.