How to hold water at 90-100ºF from twelve hours?
I have an old family recipe that requires me to keep water at a constant 90-100ºF for between 8-12 hours. Does anyone have any idea how this can be done?
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Slow cookers ("crock pots") cook way hotter than 100 F these days, and even when they cooked (on Low) to lower temps, the temps were only about 170 F.
Even for "sous vide" cooking (and the contraptions people have come up with to cook foods at low temperatures), the lowest temp is probably only about 122 for rare beef.
You might be able to use some of that equipment, or those ideas though.
(140 F is the lowest temp that's safe to keep most food, and then only for 4 hrs max, unless there's something acidic or salty in the food or bath or other fermentation or preservation techniques are used.)
You could get that temp range from some yogurt makers, and also from the newest Instant Pot Duo 7-in-1 (6 quart) multi-purpose pressure cooker since it *also* has a yogurt making function --so you'd use the "Yogurt" function, but set it on "Less" which is intended for making Jiu Niang (fermented glutinous rice) at 86 - 93.2°F (it will stay on automatically at that temp up to 24 hrs unless stopped); it's Normal setting for Yogurt runs somewhere between 96.8 - 109.4°F so that might be too high for you.
http://www.amazon.com/Instant-Pot-IP-DUO60-Program...
Don't know if that would work for you though.
Place a shallow pan on a heating pad on high. Pour some hot water into the pan and check the temperature. If it is too hot add some cool water. When it is 100 degrees add your product and cover the whole thing with a thick towel or blanket. I do this when making yogurt and it will stay warm all night.
My Sous Vide unit is capable of heating water from 30 d C to 100 d C, or 85-200 d F, it can be used in any heatproof container, I use a commercial kitchen 8 qt storage bin, we used them for hot soups and sauces when I was a chef, any container can be used, I only paid $125 for my S.V unit
Some electric hot plates have a temperature control.
Slow cooker would probably keep that temperature range. You will have to monitor the temperature no matter what you use.
If your oven has a "warm" or "proof" setting you could try that. Get an oven thermometer to monitor the temperature of each setting and see which one stays within that range.
thermometer in a bucket of water on a hot plate! We do this with fiber dying all the time!
use your crock pot possibly or a thermos jug.