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Great idea with the water pan. But i got to thinking, wouldn't that defeat the purpose of using the dehydrator instead of using the sous vide to keep warm? What i mean is, whenever i use sous vide to retherm or use to hold a temp the food ends up losing its crust. Maybe its the the fact that its in contact with its own juices in the bag.
Also, forgot to mention i am planning for a 1-2 hour hold.
Great idea with the water pan. But i got to thinking, wouldn't that defeat the purpose of using the dehydrator instead of using the sous vide to keep warm? What i mean is, whenever i use sous vide to retherm or use to hold a temp the food ends up losing its crust. Maybe its the the fact that its in contact with its own juices in the bag.
