Home / Advanced cooking techniques

Bagged / vacuum-sealed food - because Cinder can maintain precise temperatures, similar to sous vide, it is actually possible to cook food that is bagged, just like in sous vide. The key point is to use the appropriate temperature and not increase to a high temperature while a bag is being used (ideally stay below 160° or so). The advantage here is the ability to marinate more freely, or contain moisture and keep oxygen out for extended cooking times, for example 72-hr pork shoulder.

 

Using liquid - as you get more comfortable cooking on Cinder it will become more apparent how to pour on oil, or scrambled egg, without having it overflow or run into the drip tray.