Sous vide, pork

I made a 24 hour pork roast yesterday (despite RelaxMax's disapproval) - my thanks go to Frank who informed me on how to rise the temperature of a rice cooker: just wrap it in a towel, since the warm setting has no temperature control, depending on the thermal properties of the cooker to reach its temperature.

Wrapping the rice cooker in a towel raised the temperature to 64 degrees Celsius. I seasoned the pork roast with some rosemary and thyme, and left it in its zip-lock back to stew for a day. Then I seared its outside in my trusty cast-iron pan (a roast is a bit too large to comfortably sear with my blowtorch). Very tender.